Lemon Garlic Acorn Squash with Cilantro Pesto
Ingredients
- Squash
2 fall squash (acorn or delicata), or one of each
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
