Baked Acorn Squash With Nut-Free Spinach Pesto
[Vegan, Gluten-Free]
Author Bio
My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy...
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. Read more about Niki Webster
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Discover more recipes with these ingredients
Baked Acorn Squash with Nut-Free Spinach Pesto [Vegan, Gluten-Free]
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...
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.
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Ingredients You Need for Baked Acorn Squash With Nut-Free Spinach Pesto [Vegan, Gluten-Free]
How to Prepare Baked Acorn Squash With Nut-Free Spinach Pesto [Vegan, Gluten-Free]
- 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.
- To make the pesto add all the ingredients to your food processor and blitz until smooth.
- When the squashes are cooked remove from the oven and top with the pesto and any other toppings.
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This looks great!
Look delicious. I am ready to try.
Erika Lynn