A sophisticated alternative to a brown-sugar glaze, pesto flavored with pungent sage makes a delicious topping for winter squash. The pesto can also be swirled into mashed squash or served as an accompaniment to poultry.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a baking sheet 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 prepared baking sheet, and roast until tender, 35 to 45 minutes.

  • To make pesto: With the motor running, drop garlic into a food processor or blender; process until finely chopped. Add parsley, sage, walnuts, salt and pepper; process until the herbs are finely chopped. Once again with the motor running, drizzle in broth and olive oil; process until the pesto has a creamy consistency, scraping down the sides of the workbowl once or twice.

  • When the squash is tender, spoon a teaspoon of the pesto into each squash half and serve, passing the remaining pesto separately.


Make Ahead Tip: Cover and refrigerate the pesto (Step 2) for up to 2 days.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

162 calories; protein 2.7g 5% DV; carbohydrates 25g 8% DV; exchange other carbs 1.5; dietary fiber 3.9g 16% DV; sugars 5.2g; fat 7.4g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1697.6IU 34% DV; vitamin c 38.5mg 64% DV; folate 56.4mcg 14% DV; calcium 98.7mg 10% DV; iron 2.3mg 13% DV; magnesium 83.5mg 30% DV; potassium 867.3mg 24% DV; sodium 175.3mg 7% DV; thiamin 0.3mg 34% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Amazing! Even with high expectations this dish was still a delightful surprise. Make it now! Read More
Rating: 2 stars
Just ok I felt the pesto wasn't a good match for the squash - too overpowering. Would not make again. Pros: Easy quick Cons: Pesto overpowered squash Read More
Rating: 5 stars
This was DELICIOUS!!! The pesto added a kick to the more muted flavor of the squash...will definitely make again! Read More