Updated: Feb 22
Another nourishing recipe for fall season. One of my favorite recipes!
1 acorn squash: seeded and cut into wedges
2 ounces walnuts (about 1/2 cup), toasted
1/3 bunch of fresh parsley and cilantro
small amount of Kosher salt (about 1/2 tsp)
2 tbsp of walnut or avocado oil
For the squash:
Preheat the oven to 350 degrees F.
Heat 1 tablespoon of the oil in a cast-iron or ceramic skillet over medium heat. Sprinkle the squash wedges with salt and pepper and lay them flat in the pan. Sear until golden brown for about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown for another 8 minutes or so.
Transfer the pan to the oven and bake until the wedges are tender for 15 to 20 minutes. If they are getting too dark, cover them with foil.
For the pesto: add all the ingredients to a food processor. Pulse until pulverized. With the motor running, drizzle in the oil.
To serve, arrange the squash on a platter, spoon over pesto and enjoy!