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.
Nutrition per serving may change if servings are adjusted.
3 acorn squash, (1-1 1/4 pounds each)
1 teaspoon extra-virgin olive oil
Salt & freshly ground pepper to taste
1 clove garlic, peeled
1 cup fresh parsley leaves
3 tablespoons torn fresh sage leaves
2 tablespoons walnut pieces, toasted (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons reduced-sodium chicken broth, or vegetable broth
2 tablespoons extra-virgin olive oil
Preheat oven to 400 °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.
162 calories;7 g fat(1 g sat); 4 g fiber; 25 g carbohydrates; 3 g protein; 56 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1698 IU vitamin A; 38 mg vitamin C; 99 mg calcium; 2 mg iron; 175 mg sodium; 867 mg potassium