Roasted Acorn Squash with AIP Kale Pesto
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This easy Roasted Acorn Squash with AIP Kale Pesto is rich and nutty – yet healthy and nourishing, making it an ideal cozy winter side dish!
The peppery flavor of the kale harmonizes beautifully with the spicy garlic, tangy lemon juice and savory nutritional yeast (for AIP ensure you’re using NON-fortified nutritional yeast – click to read why that’s important), creating a complex flavor combination that can be added to almost any dish.
The Kale Pesto takes just 2 minutes to make and it fits in with your dairy, nuts and seed-free protocol. You can add it to pasta, fish, chicken, veggies and more, so you may want to make a full batch instead of the 1/2 batch listed below! It’s the perfect flavor booster for any AIP, Paleo, Vegan meal or snack – add it to your weekly rotation or whip up a double batch and store it in the freezer. Click here for the full batch recipe.
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This easy AIP Roasted Acorn Squash with Kale Pesto is rich and nutty - yet healthy and nourishing, making it an ideal cozy winter side dish! STORAGE: Acorn Squash - If you have leftovers, store the acorn squash and kale pesto separately in air-tight containers in the fridge for up to 3-5 days. Reheat acorn squash in the oven for a few minutes and top with room temperature kale pesto. Kale Pesto Storage - See the Kale Pesto recipe post for storage instructions and more ideas how to use it - click here.
Roasted Acorn Squash with Kale Pesto
Ingredients
For the Roasted Acorn Squash:
For the AIP Kale Pesto:
Instructions
Notes