Acorn Squash with Pesto (Print Version)
# Ingredients:
→ Main
01 -
1 acorn squash (approximately 620 grams)
02 -
1 tablespoon oil
03 -
½ teaspoon salt, or to taste
04 -
¼ teaspoon ground pepper, or to taste
→ Topping
05 -
2 tablespoons pesto
06 -
1 tablespoon pine nuts
07 -
1 teaspoon chili flakes, or to taste
# Instructions:
01 -
Wash the acorn squash thoroughly and pat it dry. Slice a small portion from the bottom to create a flat base. Trim the edges and cut it in half. Scoop out the seeds with a spoon or ice cream scoop. Cut each half lengthwise into slices.
02 -
Preheat your air fryer for 5 minutes if required. Brush oil on all sides of the squash slices and season with salt and pepper. Place the squash in the air fryer basket with the cut side facing up. Air fry at 370°F (188°C) for 6 minutes.
03 -
Using tongs, carefully flip the squash slices so the cut side is facing down. Air fry for another 6 minutes at 370°F (188°C).
04 -
Remove the squash from the air fryer. Spread approximately one teaspoon of pesto sauce on each slice. Sprinkle with pine nuts and chili flakes.
05 -
Return the topped squash slices to the air fryer basket. Air fry at 400°F (204°C) for 10 minutes. Serve warm immediately after cooking.
# Notes:
01 -
For best results, select a squash with a deep green color and no soft spots.
02 -
The squash can be stored in an airtight container in the refrigerator for up to 3 days.