Roasted Acorn Squash with Kale Pesto

Roasted Acorn Squash with Kale Pesto

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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? 🤑

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.

Kale Pesto

Course: Sauce

Cuisine: Fall

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 130 kcal

Author: Laura

Dark green, garlicky, magic sauce. 

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Ingredients

Kale Pesto

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

Roasted Squash

• 2 acorn squash (or other fall squash of your choice)
• 1 tbsp coconut oil
• salt and pepper

Instructions

Roast Squash

1. Preheat oven to 450℉

2. Cut each squash in half and remove seeds.

3. Slice each half into equally sized wedges.

4. Place on a baking sheet covered with parchment paper, add oil and salt and pepper, roast for 15-20 min. Until lightly browned and tender.

Kale Pesto

1. Place kale and garlic in a small food processor and chop until kale and garlic are finely minced.

2. Add champagne vinegar and pine nuts. Process until pine nuts are finely chopped.

3. While running food processor add oil slowly until mixture is smooth. 

4. Add salt to taste and a tbsp or two of water to thin to desired consistency. 

Recipe Notes

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

Nutrition Facts

Kale Pesto

Amount Per Serving

Calories 130 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Protein 1.4g 3%

* Percent Daily Values are based on a 2000 calorie diet.

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