Seared Acorn Squash With Tahini Sauce And Walnut Parsley Pesto Recipes
SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO
Steps:
- Preheat the oven to 375 degrees F.
- Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
- When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
- Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.
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- Preheat oven to 400 degrees and line with foil. Spray with cooking spray and scatter the squash slices in a single layer on the pan.
- Drizzle the squash slices with olive oil and toss to coat on both sides. Sprinkle with cinnamon, half of the salt (1/2 teaspoon) and pepper then toss again. Bake until golden brown and tender, about 25-30 minutes.
- While the squash is roasting, whisk together tahini, lemon juice, garlic and remaining salt in a small bowl. Add warm water, 1 tablespoon at a time, until you've reached desired consistency. Drizzle over roasted squash to serve.
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