I finally got home today after being gone since last Tuesday and I couldn’t WAIT to get my little kiddies into my arms. I’m having super saturated time with them before I leave again on Thursday (although this time it’s all vacation thank God). I’m fieldtrip chaperoning, hanging out at fencing practice, driving to school- any little scraps of time I can. It’s funny how you get mom burn-out, but then if you go away for a few days you are just starved to get back to them.

Roasted Acorn Squash with Mint Almond PestoCoincidentally my trip this last week happened to fall just a few days apart from this surprise vacation that Pete planned to Mexico- Trust me, I am not complaining for one second am totally looking forward to this time away with my hubby like crazy, but you know, mom guilt. Ok, so in between all this traveling I make it a priority to spoil my family with great meals (not that they really even notice- it just soothes my own mind). And last week before I left I did a test run on turkey (I will have the recipe up soon, because you have got to see the turkey I made!!) and I needed some side dishes to go with the bird (obviously). Roasted Acorn Squash with Mint Almond Pesto

I saw a similar recipe in Instyle this past month and thought that the colors and flavors sounded amazing! I realized I had to make my own version, and I am so glad that I did. 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!

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.

 

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I finally got home today after being gone since last Tuesday and I couldn’t WAIT to get my little kiddies into my arms. I’m having super saturated time with them before I leave again on Thursday (although this time it’s all vacation thank God). I’m fieldtrip chaperoning, hanging out at fencing practice, driving to school- any little scraps of time I can. It’s funny how you get mom burn-out, but then if you go away for a few days you are just starved to get back to them.

Roasted Acorn Squash with Mint Almond PestoCoincidentally my trip this last week happened to fall just a few days apart from this surprise vacation that Pete planned to Mexico- Trust me, I am not complaining for one second am totally looking forward to this time away with my hubby like crazy, but you know, mom guilt. Ok, so in between all this traveling I make it a priority to spoil my family with great meals (not that they really even notice- it just soothes my own mind). And last week before I left I did a test run on turkey (I will have the recipe up soon, because you have got to see the turkey I made!!) and I needed some side dishes to go with the bird (obviously). Roasted Acorn Squash with Mint Almond Pesto

I saw a similar recipe in Instyle this past month and thought that the colors and flavors sounded amazing! I realized I had to make my own version, and I am so glad that I did. 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!

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.