When I go to the grocery store each week, I try to pick up at least one different vegetable than what’s in my normal rotation. This week, i saw acorn squash on sale and brought it home with no idea how I was going to use it! Don’t be afraid to experiment with a new vegetable, and just bring something home and get creative! At home, I had my favorite brand of pesto from my local market and was wanting to make a quick meal without too much prep, clean up, and cook time. I decided to do a little experiment and see how the squash would taste with pasta, kale, and pesto! Even though squash can be a little hard to cut, after you cut it open and put it in the oven, you don’t have to stand around and check on it or stay by the stove, so it’s a great option for an easy veggie that takes minimal prep time.
I was so happy with how this turned out that I really wanted to share it with you all! I personally love all the squashes with a hard shell like acorn, butternut, and spaghetti squash because of their sweet flavor. Acorn squash is normally a little bit smaller and is slightly easier to manage. I’ll list some tips that are helpful to cut into and cook these hard shell squashes!
Squash Tips
Microwave hard shell squash for about 3-5 mins. This will help soften the squash and make cutting into it easier.
Use a sharp knife, and carefully cut it hotdog style through the middle.
Deseed the squash before roasting.
With the inside facing outwards, season squash with salt, pepper, and some olive oil.
When roasting, turn squash FACE DOWN.
While squash it roasting, poke with a knife occasionally to check if its done. Want squash to be soft but not soggy.
Acorn Squash and Kale Pesto Pasta Recipe
Prep Time/Cook Time
30 mins
Ingredients
Acorn Squash
Kale
Pesto (basil, garlic, olive oil, nut of choice, lemon juice if making at home)
Lentil pasta (or whole wheat)
Salt
Pepper
Directions
Preheat oven to 425*
Cut open acorn squash, deseed, and season with salt, pepper, and olive oil. Place squash face down on baking tray lined with foil and roast for about 25-30 mins checking occasionally.
While squash is cooking, bring water to boil and then cook pasta according to instructions. Drain and set aside.
If you are making your own pesto, do so now (I used a store bought).
Rinse and finely chop 2 stems of kale and place in serving bowl.
When acorn squash is finished, carefully begin to cut out inside. I use a knife to cut around edge of shell, and use a spoon to scoop out cooked veggie.
With pasta, mix in cut up acorn squash and pesto. Serve pasta mixture on top of kale.
ENJOY!
Hopefully this has been helpful to help you feel more confident to try a hard shell squash at home! Let me know if you give this recipe a try!
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