NEW VIDEO FOR YOU!!! We are in the thick of the Holiday season, and this is one of my very favorite seasonal dishes that I could either eat a big platter of all by myself or serve on the side at a special occasion dinner.
Hi guys! It’s December which means I am in a sea of chocolate truffles, christmas cookies and booze right now, so I have to remind myself abut BALANCE!!! Today’s dose of balance comes in the form of the most delicious roasted acorn squash with a zippy and refreshing mint almond pesto!
Whether I just sit down to a platter of this as my main course (I would do it too- it’s SO good!) or it’s a gorgeous and festive side dish that everyone can enjoy (it’s vegan, paleo, whole30 and gluten-free) it feels like a win-win!
I love the refreshing and unexpected flavor of mint with very autumnal and earthy roast squash- it’s a great blend. Plus the sweet tart pop of the pomegranate seeds is a perfect topper. And if this isn’t a Christmas table worthy dish as far as beauty is concerned, I am not sure what could be. I hope you enjoy!
- Roasted Squash:
- 1 large acorn squash, sliced into eight wedges and seeded.
- 2 tablespoons olive oil
- kosher salt
- Mint Almond Pesto:
- 2 cups fresh mint, roughly chopped
- ½ cup flat leaf parsley, roughly chopped
- ⅓ cup toasted slivered almonds
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- ¼ cup olive oil
- kosher salt
- ¼ pomegranate seeds
- Preheat the oven to 400 degrees and arrange the squash slices on the sheet pan. Toss them with the olive oil to coat them and sprinkle the slices with kosher salt.
- Roast the squash for 15-20 minutes until fork tender.
- While the squash is roasting, make the pesto.
- In the bowl of a food processor, add the mint, parsley, garlic, lemon juice and olive oil. Pulse until well combined and then season to taste with kosher salt.
- Spoon the pesto over the squash and then sprinkle the squash with pomegranate seeds. Serve hot immediately or at room temperature.
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three cheers for surprise vacation!! so excited for you. and THIS yeeees! not only are the colors incredible, I want these flavors on my tday (and every day) table!
I have decided you are super women. I do not know how you do it all. The recipe, the parenting, the traveling. GO YOU!
This squash is my all time favorite kind of food. I could literally eat this all the time. YUM!
Oh and have a great time. Don’t feel the least bit guilty, you deserve this vacay more than anyone!
As with all of your food this recipe has seasonal beauty and panache. I’m a tentative winter squash lover and this sounds fantastic. Loved meeting you live this week Heather even just for a few minutes! Enjoy your vacation!
It is funny how you get burnt out with a lot of things and then come back at whatever it is fierce! I’m going away this week and while i do get burnt out with the pup, I’m all NOOOO I’M GOING TO MISS YOUUUU. This roasted squash looks so fall festive and such great flavors!
Your creativity is just awesome! This sounds and looks delicious. Thanks for sharing 🙂
Heather, this looks fantastic. So great to see you in Chicago!
This would be such a creative & delicious side for Thanksgiving!
This dish looks so vibrant and flavorful- the perfect addition to my thanksgiving menu. Thanks for sharing with us!
Happy Monday
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That mint almond pesto just makes my taste buds tingle!! Gorgeous! Have a great time in Mexico!
What a gorgeous veggie dish. I love it. I am totally with you on mom burn out!
What a gorgeous side dish, I love that stunning color from the pesto and pom seeds!
I love love love acorn squash! And with that pesto and pomegranate seeds, it’s just too festive to pass up. Perfect Holiday side dish. Or I could seriously just eat an entire platter!
That mint pesto sounds amazing!
The perfect holiday recipe!
Oh ya. I’m totally making this ! So refreshing I’m sure. Balance is needed and extra veggies
This looks FABULOUS! Definitely will be a winner at the holiday dinner table.