Lemon Garlic Acorn Squash with Cilantro Pesto

Lemon Garlic Acorn Squash with Cilantro Pesto

Lemon Garlic Acorn Squash with Cilantro Pesto

Ingredients

  • Squash
  • 2 fall squash (acorn or delicata), or one of each

  • ½ cup Chosen Foods Lemon Garlic Dressing & Marinade

  • 1/2 teaspoon salt

  • Cilantro Pesto
  • 1/2 cup avocado oil

  • 1 cup basil, roughly chopped

  • 1 cup cilantro, roughly chopped

  • 3-4 tablespoons fresh oregano or dried

  • 2- 3 garlic cloves

  • 2 tablespoons red wine vinegar or lemon juice

  • 1 teaspoon chili flakes or ¼ serrano chile

  • 1/2 teaspoon salt

  • 1/2 cup pine nuts or nuts of choice

Directions

  • Preheat the oven to 400°F
  • Cut squash into 1 inch slices, making sure to scrape out seeds
  • Toss cut squash with Lemon Garlic Dressing & Marinade and salt
  • Line a baking sheet with parchment (or use a silicone baking sheet). Place squash so they are in one even layer, not touching each other.
  • Roast for 25-30 minutes or until cooked through
  • While squash is baking, make the pesto in a food processor or blender. To start, blend all cilantro pesto ingredients except for the avocado oil.
  • Once those ingredients are blended, then add the oil in slowly and blend again until smooth. You can also do this with a mortar and pestle until evenly combined. Can be made up to 2 days before.
  • Place roasted squash on a plate, and pour pesto over the top
  • Serve at room temperature

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