Roasted Acorn Squash Crescents with Sage Pecan Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 2 acorn squash
  • 2 T. olive oil
  • salt and pepper (for sprinkling)
  • 1 c. fresh sage
  • ½ c. pecans
  • ½ c. shredded parmesan cheese
  • 2 cloves garlic
  • ½ c. olive oil (to desired consistency)
  • ½ t. salt
  • ¼ t. pepper
Instructions
FOR THE SQUASH:
  1. Preheat oven to 400ยบ.
  2. Cut squash ends off and cut squash in half long ways.
  3. Scoop out seeds with large spoon.
  4. Flip squash over onto flat sides and slice cross ways into ½ inch slices.
  5. Drizzle or brush both sides with olive oil and place not touching on lined baking sheet.
  6. Roast in oven until squash is caramelized and browning, about 30 minutes.
FOR THE SAGE PESTO
  1. Add all ingredients except olive oil to food processor and pulse 8-10 times. Slowly drizzle in olive oil with food processor on and process just until everything is blended but there are still small chunks. Drizzle over finished squash.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/roasted-acorn-squash-crescents-with-sage-pecan-pesto/