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Roasted Acorn Squash Recipe with Pesto

Updated: Aug 3, 2023

Roasted Acorn Squash Recipe with Pesto

Roasted Acorn Squash Recipe with Pesto

Another nourishing recipe for the fall season. One of my favorite recipes!


Acorn Squash:

  • 1 acorn squash: seeded and cut into wedges

  • Avocado oil

  • Pink salt

Walnut-Parsley Pesto:

  • 2 ounces walnuts (about 1/2 cup), toasted

  • 1/3 bunch of fresh parsley and cilantro

  • A small amount of Kosher salt (about 1/2 tsp)

  • 2 tbsp of walnut or avocado oil

  • Lemon juice



  • To make 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.

  • To make 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!

Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

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Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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