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    Home » Recipes » Sauces

    Roasted Acorn Squash with Kale Pesto

    Published: Nov 2, 2016 · Modified: Jul 8, 2021 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    Roasted Acorn Squash with Kale Pesto

    I have a small garden in my backyard. Having fresh greens and herbs available right outside my back door is so awesome – if you have the room and the sun for even a few containers, you should totally plant a few herbs this spring! Having fresh herbs at your fingertips not only allows you to add mega-flavor to your food, it also saves you a ton of cash which is cool, right? 🤑

    kale-leaves
    Kale Pesto is a wooden bowl.
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    Kale Pesto

    Laura Reigel
    This deep green, garlicky magic sauce is great on roasted vegetables or serve it with burrata and crostini. 
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauce
    Cuisine Fusion, Italian
    Servings 6
    Calories 130 kcal

    Ingredients
      

    Kale Pesto

    • 2 cups lacinato kale stemmed and roughly chopped
    • 3 cloves garlic peeled
    • 4 tablespoon olive oil
    • 2 tablespoon champagne vinegar
    • ¼ cup pine nuts
    • 1 teaspoon sea salt
    • 1 tablespoon water thin to consistency

    Roasted Squash

    • 2 acorn squash or other fall squash of your choice
    • 1 tablespoon coconut oil
    • salt and pepper
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    Instructions
     

    Roasted Squash

    • Preheat oven to 450℉.
    • Cut each squash in half and remove seeds.
    • Slice each half into equally sized wedges.
    • Place on a baking sheet covered with parchment paper, add oil and salt and pepper, roast for 15-20 min. or until lightly browned and tender.
    • Set aside to eat with your delicious Kale Pesto!

    Kale Pesto

    • Place kale and garlic in a small food processor and chop until kale and garlic are finely minced.
    • Add champagne vinegar and pine nuts. Process until pine nuts are finely chopped.
    • While running food processor add oil slowly until mixture is smooth. 
    • Add salt to taste and a tablespoon or two of water to thin to desired consistency. 

    Laura's Tips + Notes

    This deep green, garlicky magic sauce is great on roasted vegetables or serve with burrata and crostini. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 130kcalCarbohydrates: 3gProtein: 1.4gFat: 13gFiber: 1g
    Keyword appetizer, kale, sauce
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    I♡Kale

    You know it's good for you, you want to love it, but usually, it just sucks. I am sure you have choked it down in a salad or two, maybe it was even massaged, or maybe a smoothie... yes, you probably put it in a smoothie. This kale pesto will change your relationship with kale forever. You can eat this rich, garlicky, deep green magic sauce on everything from roasted fall squash and beets to burrata with crostini. It is that good, and it still counts as kale. Slather it on and get your phytonutrients – it doesn't have to be painful.

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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    laura reigel from foodology geek profile shot

    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

    You'll recipes inspired by restaurants that I visit when I travel. I recreate them in my kitchen so that you can make them in yours.

    The best things in life can be found around the table with family and friends. Make them delicious!

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