Arugula Pesto-Drizzled Roasted Acorn Squash
| 1 min read
Serving Amount
Ingredients
11⁄2 cup arugula
1 garlic clove, smashed and minced
2 tbsp breadcrumbs
2 tbsp pine nuts (or substitute for all breadcrumbs)
1⁄4 cup parmesan, grated
2 tbsp lemon juice
Salt and pepper to taste
1⁄4 cup olive oil
2 acorn squash
2 tbsp maple syrup
1 tbsp olive oil
Salt and pepper to taste
2 tbsp parmesan, grated
Instructions
Step 1
To make the pesto, add the first seven ingredients -- arugula, parmesan, garlic, nuts or breadcrumbs, parmesan, lemon juice and salt and pepper -- to a food processor or blender. Slowly add olive oil as you continue to blend. If the pesto is too thick, add 1 tbsp of water at a time, blending or processing in between to achieve the desired texture.
Step 2
Preheat oven to 400 degrees F.
Step 3
Half the acorn squashes, then remove seeds and strings. With the acorn halves faced down cut squash into ½ inch slices. Place squash slices onto a lined baking sheet.
Step 4
Mix olive oil, maple syrup, salt and pepper in a ramekin. Brush or gently drizzle the mixture onto the squash slices.
Step 5
Roast for 20 minutes on one side, then flip and bake for another 10 minutes, or until fork tender and caramelized.
Step 6
Transfer squash to a serving dish, then drizzle the arugula pesto over it. Sprinkle parmesan cheese on top and serve. Enjoy!
