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This baked squash with nut free spinach pesto is such a lovely autumnal dish, as there are lots of squashes and pumpkins around at the moment! The roasted little squashes are great on their own, and would be delicious with a big salad or mashed potatoes or cauliflower for a really comforting and warming meal. Plus, because the pesto is nut-free, this is a dish that everyone can enjoy.

Baked Acorn Squash With Nut-Free Spinach Pesto [Vegan, Gluten-Free]

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Ingredients You Need for Baked Acorn Squash With Nut-Free Spinach Pesto [Vegan, Gluten-Free]

  • 2 acorn squashes or munchkin pumpkins
  • 1 tablespoon olive oil
    • Pesto:
    • 3 big handfuls spinach
    • 1/3 cup sunflower seeds
    • 2 tablespoons olive oil
    • 1 tablespoon nutritional yeast
    • 1 clove garlic
    • Sea salt
    • Black pepper
    Toppings:
    • Sauerkraut, slaw, nuts and seeds

How to Prepare Baked Acorn Squash With Nut-Free Spinach Pesto [Vegan, Gluten-Free]

  1. Chop the squashes in half and remove the seeds. Rub with a little olive oil and sprinkle with salt and pepper. Place on a baking tray then bake on a medium heat for approximately 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Niki Webster

See My Recipes

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant-based, and organic where possible. I hope my passion for plant-based food shines through, and it may tempt you into trying it for yourself.

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