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.

Roasted Acorn Squash with Mint Almond Pesto

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!

Roasted Acorn Squash with Mint Almond Pesto

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 Acorn Squash with Mint Almond Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
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 Thanksgiving table worthy dish as far as beauty is concerned, I am not sure what could be. I hope you enjoy!
Ingredients
  • 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
Instructions
  1. 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.
  2. Roast the squash for 15-20 minutes until fork tender.
  3. While the squash is roasting, make the pesto.
  4. 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.
  5. Spoon the pesto over the squash and then sprinkle the squash with pomegranate seeds. Serve hot immediately or at room temperature.

 

Print Recipe  

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.

Roasted Acorn Squash with Mint Almond Pesto

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!

Roasted Acorn Squash with Mint Almond Pesto

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 Acorn Squash with Mint Almond Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
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 Thanksgiving table worthy dish as far as beauty is concerned, I am not sure what could be. I hope you enjoy!
Ingredients
  • 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
Instructions
  1. 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.
  2. Roast the squash for 15-20 minutes until fork tender.
  3. While the squash is roasting, make the pesto.
  4. 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.
  5. Spoon the pesto over the squash and then sprinkle the squash with pomegranate seeds. Serve hot immediately or at room temperature.