Acorn Squash with Parsley, Sage & Walnut
An alternative to brown sugar glaze, pesto flavored with sage make a delicious topping for squash. It can also be served as a side dish for poultry.
List of Ingredients
- 3 acorn squash, 1 to 1 1/4 pounds each
- 1 cup fresh parsley
- 3 tbs fresh sage leaves
- 1/4 tsp black pepper
- 1 clove garlic, peeled
- 3 tbs chicken broth
- 2 tbs olive oil
- 1/4 tsp salt
- 2 tbs walnut pieces
Instructions
- Estimated cooking time 50 minutes
- Preheat oven to 400 degrees.
- Lightly oil baking sheet or spray 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 baking sheet, and roast for 35 to 45 minutes or until tender.
- Toast walnuts in a small dry skillet over medium heat, shaking the pan constantly, until the nuts are fragrant, about 3 to 4 minutes. Remove the walnuts from the pan and set aside to cool slightly.
- With the motor running, put garlic clove into a food processor or blender; process until finely chopped. Add parsley, sage, and walnuts; process until the herbs are finely chopped. With the motor running, drizzle in broth and oil; process until the pesto has a creamy consistency, scraping down the sides of the workbowl once or twice. The pesto can be made a day or two ahead of time, stored in the refrigerator.
- When squash is tender, spoon a teaspoon of the pesto into each squash half and serve, passing the remaining pesto seperately.
Final Comments
Nutritional Analysis
6 servings
Calories per serving 151
Carbohydrates 24 grams
Fat 7 grams
Protein 3 grams
Sodium 210 mgs
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