Acorn Squash with Parsley, Sage & Walnut Pesto
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.
Source: EatingWell Magazine, November/December 1995
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Per Serving:
162 calories; protein 2.7g; carbohydrates 25g; dietary fiber 3.9g; sugars 5.2g; fat 7.4g; saturated fat 1g; vitamin a iu 1697.6IU; vitamin c 38.5mg; folate 56.4mcg; calcium 98.7mg; iron 2.3mg; magnesium 83.5mg; potassium 867.3mg; sodium 175.3mg; thiamin 0.3mg.
Exchanges:
1 1/2 starch, 1 fat