This Baja Med take on a traditional fall squash recipe tastes just as vibrant as it looks! To enjoy, combine basil, cilantro, oregano, red chilies and pine nuts into a one-of-a-kind pesto and drizzle over Lemon Garlic roasted acorn or delicata squash.

Total Time: 45 minutes
Yields: 4 servings

Lemon Garlic Acorn Squash with Cilantro Pesto

Ingredients:

For the squash

2 fall squash (acorn or delicata), or one of each
½ cup Chosen Foods Lemon Garlic Dressing & Marinade
1/2 teaspoon salt

For the cilantro pesto

1/2 cup avocado oil
1 cup basil, roughly chopped
1 cup cilantro, roughly chopped
3-4 tablespoons fresh oregano or dried
2- 3 garlic cloves
2 tablespoons red wine vinegar or lemon juice
1 teaspoon chili flakes or ¼ serrano chile
1/2 teaspoon salt
1/2 cup pine nuts or nuts of choice

Instructions:

Preheat the oven to 400°F.
Cut squash into 1 inch slices, making sure to scrape out seeds.
Toss cut squash with Lemon Garlic Dressing & Marinade and salt.
Line a baking sheet with parchment (or use a silicone baking sheet). Place squash so they are in one even layer, not touching each other.
Roast for 25-30 minutes or until cooked through.
While squash is baking, make the pesto in a food processor or blender. To start, blend all cilantro pesto ingredients except for the avocado oil.
Once those ingredients are blended, then add the oil in slowly and blend again until smooth. You can also do this with a mortar and pestle until evenly combined. Can be made up to 2 days before.
Place roasted squash on a plate, and pour pesto over the top.
Serve at room temperature.