Baked Acorn Squash with Nut Free Spinach Pesto

My baked squash with nut free spinach pesto is such a lovely autumnal dish; there are lots of squashes and pumpkins around at the moment and I love these cute little acorn squashes (you could also use munchkin pumpkins – love that name!) I decided to top them with some tasty pesto but I thought that I would make a nut free version for a change (great for anyone with nut allergy’s and it also meant I could take the leftovers to work).

I replaced my usual nuts for sunflower seeds and the pesto is super delicious and a little lighter. I also make pesto with pumpkin seeds and it works really well.

The roasted little squashes are great on their own, would be delicious with a big salad or my cauliflower mash for a really comforting and warming meal.

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Squash with pesto

Info

 

  2 servings
  10 minutes preparation time
  40 minutes cook time

Ingredients

  • 2 acorn squashes or munchkin pumpkins
  • 1 tbsp olive oil
  • Pesto;
  • 3 big handfuls spinach
  • 1/3 cup sunflower seeds
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 clove garlic
  • Sea salt
  • Black pepper
  • Topping; sauerkraut, slaw, nuts and seeds

Directions

  1. Chop the squashes in half and remove the seeds. Rub with a little olive oil and and sprinkle with salt and pepper. Place on a baking tray then bake on a medium heat for aprox 40 minutes until tender.
  2. To make the pesto add all the ingredients to your food processor and blitz until smooth.
  3. When the squashes are cooked remove from the oven and top with the pesto and any other toppings.

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Recipe Tags: pesto pumpkin squash vegan

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