Roasted Squash in Winter Greens Pesto

Roasted Squash in Winter Greens Pesto


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Indulge in this soft Roasted Squash recipe with a creamy and garlic parmesan pesto sauce.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • ½ cup chopped walnuts
  • 8 ounces kale, trimmed, rinsed and chopped
  • 1 cup shredded Parmesan cheese
  • ½ cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds winter squash, peeled, seeded and cut into 1-inch chunks
  • 1 tablespoons extra-virgin olive oil, divided
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper, divided

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Preheat the oven to 350°F.
Begin roasting the nuts by spreading them in a single layer on a baking sheet and place in the oven for about 10 minutes.
Meanwhile, bring a large pot of salted water to boil. Once at a boil, add in the chopped kale. When the water returns to a boil, swirl the kale around a few times until it becomes wilted. Aside, prepare a large bowl of cold water ready.

Then, drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away any excess moisture.
Preheat oven again to 375°F.
Place the kale, roasted nuts, olive oil, garlic, salt and pepper, Parmesan, and lemon juice in a blender and puree until uniformly smooth. When done, set aside.
Then, toss squash with 2 teaspoons oil, salt and ¼ teaspoon pepper. Spread evenly on a large baking sheet.
Begin roasting until tender throughout and lightly browned, 30 to 45 minutes. Let cool.
In a large skillet, place both sauce and squash on low heat and mix until squash is completely coated.

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