Roasted Acorn Squash Pesto

This air fryer acorn squash transforms a humble winter vegetable into a showstopping side dish with minimal effort. The combination of roasted squash, herby pesto, and crunchy pine nuts creates a perfect balance of flavors and textures that elevates any meal.

I first made this recipe when looking for creative ways to use the abundance of acorn squash from my fall garden harvest. What started as a simple experiment has become my go-to impressive side dish for both weeknight dinners and special occasions.

Ingredients

• Acorn squash: Approximately 620 grams, look for one with smooth, unblemished skin and feels heavy for its size
• Oil: Neutral flavored like avocado or olive oil works beautifully to help caramelize the edges
• Salt: Enhances the natural sweetness of the squash
• Ground pepper: Adds a gentle warmth that complements the squash perfectly
• Pesto: Use homemade or high quality store bought for the best flavor profile
• Pine nuts: For essential crunch and subtle buttery flavor, toast them lightly for enhanced taste
• Chili flakes: Add a pleasant heat that balances the richness of the other ingredients

Step-by-Step Instructions

Prepare the squash:

Thoroughly wash and dry your acorn squash. Create a stable base by slicing a small portion off the bottom. This prevents wobbling during cutting and ensures even cooking. Trim the pointed edges, then halve the squash lengthwise. Using an ice cream scoop or spoon, remove all seeds and stringy flesh from the center cavity. The cleaner your scoop, the more professional the final presentation.

Slice for optimal cooking:

Cut each half into 4-5 even slices, approximately 1 inch thick. Consistency in thickness is crucial for even cooking. Too thin and they'll burn before fully tenderizing, too thick and they'll remain undercooked in the center. The distinctive scalloped edges of acorn squash will create beautiful presentation.

Season and begin air frying:

Preheat your air fryer to 370°F for 5 minutes. Thoroughly coat all surfaces of your squash slices with oil using a brush or your hands. Season generously with salt and pepper on both sides. Arrange slices in a single layer in your air fryer basket, ensuring they don't overlap. Position with one cut side facing up. Air fry for exactly 6 minutes.

Flip and continue cooking:

Using tongs, carefully flip each slice so the opposite cut side now faces down. This promotes even browning and caramelization on both cut surfaces. Return to the air fryer for another 6 minutes at 370°F. The flesh should begin to soften and show light golden edges.

Add flavor enhancers and finish:

Remove the partially cooked squash and spread approximately one heaping teaspoon of pesto on each slice, covering the exposed flesh. Sprinkle pine nuts evenly across all pieces, allowing some to nestle into the pesto. Finish with a light dusting of chili flakes according to your heat preference. Return to the air fryer and increase temperature to 400°F. Cook for a final 10 minutes until the squash is fork tender and the pine nuts are golden.

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You Must Know

One of my favorite aspects of this dish is watching the pesto oils infuse into the squash during that final cooking phase. I've made this for countless dinner parties where guests always ask for the recipe, never suspecting how incredibly simple it is to prepare. My daughter who typically avoids vegetables now requests this regularly, calling it "pizza squash" because of the savory toppings.

Make Ahead Options

While this dish is best served fresh from the air fryer, you can prepare the squash in advance to streamline mealtime. Cut and deseed the squash up to two days before cooking, storing the prepared pieces in an airtight container in the refrigerator. When ready to cook, simply proceed with the recipe as written. The warm squash holds its heat remarkably well, making it perfect for buffet style serving when entertaining.

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Seasonal Variations

Autumn Harvest Version: Switch the pesto for maple syrup mixed with a touch of cinnamon and chopped pecans instead of pine nuts for a sweeter variation that highlights fall flavors.

Mediterranean Style: Replace the pesto with za'atar seasoning mixed with olive oil, and finish with crumbled feta and pomegranate seeds after air frying for a bright, Middle Eastern inspired side dish.

Winter Comfort Option: Top with sage brown butter and crispy fried sage leaves instead of pesto for a rich, comforting variation perfect alongside roasted meats.

Nutritional Benefits

Acorn squash offers impressive nutritional value while being relatively low in calories. Each serving provides substantial vitamin C, potassium, magnesium, and fiber. The addition of pine nuts contributes healthy fats and protein, making this side dish surprisingly satisfying. For those following specific dietary plans, this recipe is naturally gluten free and can be made vegan by using a plant based pesto. The combination of complex carbohydrates from the squash and fats from the pesto and pine nuts creates a balanced dish that won't spike blood sugar levels.

Frequently Asked Questions

→ Can I use other types of squash for this recipe?

Yes, butternut squash or delicata squash work well as alternatives. Adjust cooking time as needed—butternut may need 1-2 minutes longer, while delicata might cook slightly faster than acorn squash.

→ What can I substitute for pine nuts?

Walnuts, pumpkin seeds, or sunflower seeds make excellent substitutes for pine nuts. They provide similar texture and complementary flavor to the pesto and squash.

→ Can I make this without an air fryer?

Absolutely! Roast in a conventional oven at 400°F (200°C) for about 25-30 minutes, flipping halfway through. The texture may be slightly different but equally delicious.

→ How do I know when the acorn squash is perfectly cooked?

The squash should be easily pierced with a fork but not mushy. The edges should have a golden caramelization while the inside remains tender and moist.

→ Can I use store-bought pesto?

Store-bought pesto works perfectly for convenience. For best results, choose a high-quality pesto with vibrant color and fresh flavor. Homemade pesto offers more control over ingredients and intensity.

→ Is this dish suitable for meal prep?

Yes! Prepare the squash through the initial air frying steps. Store refrigerated for up to 3 days, then finish with pesto, pine nuts and final heating just before serving.