Foodie Crush · by Heidi Larsen★ 5.0 (3)
Roasted Acorn Squash with Kale Pesto
NUTRITION · PER SERVING35M COOK
CAL 33%·PRO 24%
CARBS 36G22% OF CAL
8G FIBER17G OTHER11G TOTAL SUGAR
FAT 55G76% OF CAL
10G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves topped with a homemade kale pesto, walnuts, parmesan, and crispy sage. A satisfying vegetable side that could work as a light main course.
sideamerican⚙️ food processor🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 2-pound acorn squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup kale pesto (, recipe below)
- 3 tablespoons dried tart cherries
- ¼ cup water
- ½ tablespoon red wine vinegar
- 2 tablespoons toasted walnuts
- 1/2 cup toasted walnuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 2 cups lacinato or dinosaur kale leaves
- 10 sage leaves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 33%·PRO 24%
CARBS 36G22% OF CAL
8G FIBER17G OTHER11G TOTAL SUGAR
FAT 55G76% OF CAL
10G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 913mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 921mg
- Calcium
- 279mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.