This Baja Med take on a traditional fall squash recipe tastes just as vibrant as it looks! To enjoy, combine basil, cilantro, oregano, red chilies and pine nuts into a one-of-a-kind pesto and drizzle over Lemon Garlic roasted acorn or delicata squash.
Total Time: 45 minutes
Yields: 4 servings
Lemon Garlic Acorn Squash with Cilantro Pesto
Ingredients:
For the squash
- 2 fall squash (acorn or delicata), or one of each
- ½ cup Chosen Foods Lemon Garlic Dressing & Marinade
- 1/2 teaspoon salt
For the cilantro pesto
- 1/2 cup avocado oil
- 1 cup basil, roughly chopped
- 1 cup cilantro, roughly chopped
- 3-4 tablespoons fresh oregano or dried
- 2- 3 garlic cloves
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon chili flakes or ¼ serrano chile
- 1/2 teaspoon salt
- 1/2 cup pine nuts or nuts of choice
Instructions:
- Preheat the oven to 400°F.
- Cut squash into 1 inch slices, making sure to scrape out seeds.
- Toss cut squash with Lemon Garlic Dressing & Marinade and salt.
- Line a baking sheet with parchment (or use a silicone baking sheet). Place squash so they are in one even layer, not touching each other.
- Roast for 25-30 minutes or until cooked through.
- While squash is baking, make the pesto in a food processor or blender. To start, blend all cilantro pesto ingredients except for the avocado oil.
- Once those ingredients are blended, then add the oil in slowly and blend again until smooth. You can also do this with a mortar and pestle until evenly combined. Can be made up to 2 days before.
- Place roasted squash on a plate, and pour pesto over the top.
- Serve at room temperature.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.