Roasted Acorn Squash with AIP Kale Pesto

aiprecipecollection.com / AIP Recipes Roasted Acorn Squash with 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.

aiprecipecollection.com / AIP Recipes Roasted Acorn Squash with Kale Pesto

Roasted Acorn Squash with Kale Pesto

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

♥ 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!

Ingredients

For the Roasted Acorn Squash:

For the AIP Kale Pesto:

Instructions

  1. Preheat oven to 425ºF.
  2. Wash, halve, core, seed and slice your acorn squash (no need to peel).
  3. Arrange acorn squash slices on a sheet pan in one layer. Drizzle with avocado or olive oil and sprinkle with salt.
  4. Roast at 425ºF for approximately 25-35 minutes, or until squash is easily pierced with a fork and skin is softened.
  5. While the squash roasts, add all of the Kale Pesto ingredients to a food processor and pulse until desired consistency, stopping to scrape down the sides as needed.
  6. When acorn squash has finished roasting, drizzle with the Kale Pesto and serve.

Notes

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.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.