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Roasted Delicata Squash with Herb Pesto

If you are looking for an easy, but impressive side dish, look no further than this roasted delicata squash. The sweet squash pairs perfectly with a fresh herb pesto giving you a healthy side that is perfect for a weeknight or a dinner party.
Course Side Dish
Type American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 200 kcal

What You'll Need

  • 1 delicata squash
  • cup olive oil divided
  • 1 tbsp white wine vinegar
  • 2 tbsp cold water
  • ½ cup walnut halves and pieces raw
  • 1 cup parsley loosely packed
  • 3 cloves garlic
  • Salt and pepper to taste

What to Do

Prep and roast the squash

  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil (optional, but makes for easy cleanup!)
  2. Cut the squash in half lengthwise, then scoop out and discard the seeds. Cut into ¾” half moons.
  3. Drizzle the squash with 1 ½ Tbsp. of olive oil, and season with salt and pepper.
  4. Roast for 20-25 minutes, or until the squash is tender and easily pierced with a fork.

Make the pesto

  1. While the squash roasts, combine the parsley, garlic, white wine vinegar, and half the walnuts in a food processor.
  2. Pulse a few times, then add ¼ cup olive oil and blend until the mixture is smooth.
  3. Add up to two tablespoons of water, or until the pesto reaches a “drizzleable” consistency.
  4. Season with salt and pepper to taste.

Toast the walnuts and assemble the dish

  1. In the last 3-4 minutes of roasting the squash, add the remaining walnuts to the sheet pan. Remove from the oven and allow to cool slightly.
  2. Arrange the squash and toasted walnuts on a platter or plate; drizzle the prepared pesto over the roasted squash.
  3. Serve any leftover pesto on the side.