Acorn Squash with Parsley, Sage and Walnut Pesto


  • 3 acorn squash, (1-1 1/4 pounds each)
  • 1 teaspoon extra-virgin olive oil
  • Salt & freshly ground pepper to taste
  • Pesto
  • 1 clove garlic, peeled
  • 1 cup fresh parsley leaves
  • 3 tablespoons torn fresh sage leaves
  • 2 tablespoons walnut pieces, toasted (see Tip)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons reduced-sodium chicken broth, or vegetable broth
  • 2 tablespoons extra-virgin olive oil


A Sophisticated Alternative To A Brown-sugar Glaze, Pesto Flavored With Pungent Sage Makes A Delicious Topping For Winter Squash. The Pesto Can Also Be Swirled Into Mashed Squash Or Served As An Accompaniment To Poultry.

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