Ingredients
- 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
Description
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.
Eating Well
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter