This recipe is based on one from Eating Well magazine, and I LOVE IT! The sage with the squash is so perfect, but the parsley cuts the strength of the sage so it’s not overpowering. When you spoon the pesto into the hot acorn squash, the heat of the squash releases the most incredible aroma of the sage, garlic, and parsley… it’s really fantastic!
I’ve scaled the pesto recipe to fit the amount you can make from one little plastic clamshell package of sage from the grocery store. If you have leftover pesto (I’d be surprised if you do), just freeze it flat in a ziploc bag until the next time you bake a squash.
3 acorn squash, (1 to 1 ¼ pounds each)
1 teaspoon olive oil
salt & freshly ground pepper to taste
3 cloves garlic, peeled
3 to 4 cups fresh Italian (flat-leaved) parsley leaves (2 bunches)
½ cup (more or less) fresh sage leaves (about one clamshell package)
1/3 cup walnut pieces, toasted in the oven for 15 minutes at 350 degrees
½ to 1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup water
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet, and roast until tender, 35 to 45 minutes.
2. To make pesto: With the motor running, drop garlic into a food processor; process until finely chopped. Add parsley, sage, walnuts, salt and pepper; process until the herbs are finely chopped. Once again with the motor running, drizzle in broth and olive oil; process until the pesto is starting to get a little bit of a creamy consistency, scraping down the sides of the workbowl once or twice. It doesn’t get as creamy as a basil pesto—the parsley is too tough for that. Just get it as smooth as you can—it’ll taste good no matter what.
3. When the squash is tender, spoon a spoonful of the pesto into each piping hot squash half and serve, passing the remaining pesto separately.