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Acorn Squash with Parsley, Sage & Walnut Pesto

Acorn Squash with Parsley, Sage & Walnut Pesto
Acorn Squash with Parsley, Sage & Walnut Pesto
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Acorn Squash with Parsley, Sage & Walnut Pesto

  1. 3 acorn squash, (1-1 1/4 pounds each)

  2. 1 teaspoon extra-virgin olive oil

  3. Salt & freshly ground pepper to taste

  4. Pesto

  5. 1 clove garlic, peeled

  6. 1 cup fresh parsley leaves

  7. 3 tablespoons torn fresh sage leaves

  8. 2 tablespoons walnut pieces, toasted (see Tip)

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon freshly ground pepper

  11. 3 tablespoons reduced-sodium chicken broth, or vegetable broth

  12. 2 tablespoons extra-virgin olive oil

Prep Time: 00:20
Total Time: 00:55

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Gluten Free, Good Source of Iron, Low Cholesterol

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 3 acorn squash, (1-1 1/4 pounds each)
  • 1 teaspoon extra-virgin olive oil
  • Salt & freshly ground pepper to taste
  • Pesto
  • 1 clove garlic, peeled
  • 1 cup fresh parsley leaves
  • 3 tablespoons torn fresh sage leaves
  • 2 tablespoons walnut pieces, toasted (see Tip)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons reduced-sodium chicken broth, or vegetable broth
  • 2 tablespoons extra-virgin olive oil

Recipe Directions:

Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet, and roast until tender, 35 to 45 minutes.

To make pesto: With the motor running, drop garlic into a food processor or blender; process until finely chopped. Add parsley, sage, walnuts, salt and pepper; process until the herbs are finely chopped. Once again with the motor running, drizzle in broth and olive oil; process until the pesto has a creamy consistency, scraping down the sides of the workbowl once or twice.

When the squash is tender, spoon a teaspoon of the pesto into each squash half and serve, passing the remaining pesto separately.

Serving per recipe:

6 servings

Amount per serving:

  • Calories: 162
  • Carbohydrates: 25 g
  • Carbohydrate Servings: 1 1/2
  • Cholesterol: 0 mg
  • DietaryFiber: 4 g
  • Fat: 7 g
  • Monounsaturated Fat: 4 g
  • Potassium: 867 mg
  • Protein: 3 g
  • Saturated Fat: 1 g
  • Sodium: 175 mg
  1. Gluten Free
  2. Good Source of Iron
  3. Low Cholesterol