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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- 2 acorn squashes or munchkin pumpkins
- 1 tbsp olive oil
- 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
- 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.
- 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.