Grilled Acorn Squash with Garlic-Asiago Pesto

Grilled Acorn Squash with Garlic-Asiago Pesto

prep time

minutes
cook time

minute
servings
4-6

Ingredients













Cooking Instructions

For squash:


1

Preheat charcoal grill. When hot, move coals to one side to create a source of direct heat, as well as indirect.


2

Cut two 8-inch squares of foil. Stack squares. Drizzle 2 tablespoons olive oil in center of foil; place garlic in oil; wrap foil layers tightly around cloves to prevent dripping onto grill. Set foil packet over indirect heat and roast 30 to 45 minutes, or until garlic is completely translucent and a deep golden brown. Unwrap foil packet; set aside to cool.


3

Meanwhile, halve acorn squash and scoop out seeds. Cut into 1/2-inch-thick wedges. Blot wedges with paper towel to absorb excess moisture. Toss wedges with 2 tablespoons olive oil and sprinkle with sea salt.


4

Grill wedges over direct heat 8 to 10 minutes a side. Move wedges, placing over indirect heat; cover grill, and cook until wedges are tender, about 8 to 10 minutes.


For pesto:


1

Set small skillet over medium-high heat. Toast pepitas. Shake skillet often; remove from heat as soon as first few start to pop; cook 2 to 3 minutes total. Set aside to cool.


2

In bowl of food processor, combine reserved roasted garlic, toasted pepitas, kale, basil, parsley, asiago, lemon zest and juice. Pulse several times. With food processor running, drizzle in remaining 1/4 cup olive oil. Add 1/4 teaspoon sea salt and black pepper to taste. Process until mixture is smooth and creamy. If needed, add drizzle of water to thin. Adjust salt and pepper as needed.


3

Spoon into small bowl and serve immediately with grilled squash wedges. Garnish with minced herbs and several twists freshly ground pepper.


Ingredients













Cooking Instructions

For squash:


1

Preheat charcoal grill. When hot, move coals to one side to create a source of direct heat, as well as indirect.


2

Cut two 8-inch squares of foil. Stack squares. Drizzle 2 tablespoons olive oil in center of foil; place garlic in oil; wrap foil layers tightly around cloves to prevent dripping onto grill. Set foil packet over indirect heat and roast 30 to 45 minutes, or until garlic is completely translucent and a deep golden brown. Unwrap foil packet; set aside to cool.


3

Meanwhile, halve acorn squash and scoop out seeds. Cut into 1/2-inch-thick wedges. Blot wedges with paper towel to absorb excess moisture. Toss wedges with 2 tablespoons olive oil and sprinkle with sea salt.


4

Grill wedges over direct heat 8 to 10 minutes a side. Move wedges, placing over indirect heat; cover grill, and cook until wedges are tender, about 8 to 10 minutes.


For pesto:


1

Set small skillet over medium-high heat. Toast pepitas. Shake skillet often; remove from heat as soon as first few start to pop; cook 2 to 3 minutes total. Set aside to cool.


2

In bowl of food processor, combine reserved roasted garlic, toasted pepitas, kale, basil, parsley, asiago, lemon zest and juice. Pulse several times. With food processor running, drizzle in remaining 1/4 cup olive oil. Add 1/4 teaspoon sea salt and black pepper to taste. Process until mixture is smooth and creamy. If needed, add drizzle of water to thin. Adjust salt and pepper as needed.


3

Spoon into small bowl and serve immediately with grilled squash wedges. Garnish with minced herbs and several twists freshly ground pepper.


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