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Roasted Delicata Squash with Pepita Pesto

Roasted delicata squash with bold flavors of curry and pesto. This would make for a super interesting holiday meal side dish!

Scale

Ingredients

Squash:

Pepita Pesto:

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Slice delicata squash into 1/2″ slices (discarding the ends), then slice each ring into a half-moon shape. Remove seeds and discard. 
  4. Toss squash with olive oil in a small bowl. 
  5. In a separate small dish, combine spices. Add spice blend to squash and toss to coat. 
  6. Transfer squash to sheet pan into a single layer. Roast for 30 minutes, flipping once halfway through until browned.
  7. While squash cooks, make the pesto: Add everything to a large wide-mouth mason jar and use a stick blender to fully incorporate all ingredients (start with 1/4 cup oil, adding more as needed). 
  8. Once squash is done cooking, transfer to a serving platter and top with pesto and extra pepitas and cilantro.

Notes

Nutrition

Keywords: roasted delicata squash, homemade cilantro pesto, holiday side dish, gluten-free, dairy-free