We sometimes crave an easy, quick, healthy weeknight meal for Meatless Mondays. A prime candidate: this simple roasted squash recipe, which brings flavor into the picture with Liokareas Cold Fused Leek Olive Oil, pesto, pecans, and a sprinkle of hot chile powder. The dish pairs well with toasted quinoa or wild rice…and a chilled glass of crisp Chablis. Perhaps a green salad on the side, and a loved one across the table. What more can you ask for?
Roasted Squash with Pesto and Crumbled Goat Cheese Recipe
Ingredients
- 4 acorn squash, halved and cleaned
- 8 tsp Liokareas Leek-infused Olive Oli
- 1 cup pecans
- 1 cup crumbled goat cheese
- 8 tsp pesto
- Spicy chili powder
- Salt
Instructions
- Cut 4 acorn squashes in half and clean them.
- Into each one, place 1 tsp of Liokareas Leek Oil.
- Place them on a baking sheet and roast at 350 degrees until fork tender.
- While the squash roasts, toast 1 cup of pecans in a dry cast iron skillet.
- When cool enough to handle break the pecans into smaller pieces with your fingers.
- When the squash is ready, remove it from oven and quickly brush each piece with a teaspoon or two of the pesto of your choice.
- Sprinkle with a pinch or two of spicy chili powder and a salt, then sprinkle roasted pecans and the goat cheese.
- Serve immediately.
Recipe by Keith Recker / Styling by Anna Calabrese / Photography by Laura Petrilla
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