Prepare to transform your ordinary dinner into a culinary masterpiece with this mind-blowing Delicata Squash with Pesto Hazelnuts and Sage recipe! If you've been searching for a show-stopping side dish that will have your guests begging for the recipe, look no further. This dish combines the creamy, sweet delicata squash with the rich, nutty flavors of pesto and toasted hazelnuts, elevated by the aromatic touch of fresh sage. It's not just a recipe - it's a flavor explosion that will revolutionize the way you think about vegetable dishes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 delicata squash
- 1 cup pesto
- 1/2 cup hazelnuts, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the delicata squash thoroughly. Using a sharp knife, trim off both ends of the squash. Slice the squash lengthwise and carefully scoop out the seeds using a spoon. Cut the squash into half-moon shaped pieces approximately 1/2 inch thick.
- Spread the squash pieces on the prepared baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash is roasting, toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Watch carefully to prevent burning.
- Remove the roasted squash from the oven and transfer to a serving platter. Drizzle generously with pesto, ensuring each piece is well-coated.
- Sprinkle the toasted hazelnuts and freshly chopped sage over the pesto-covered squash. Add an extra pinch of salt and pepper if desired.
- Serve immediately while warm, allowing the pesto to slightly melt and create a rich, aromatic coating on the delicata squash.
Tips
- Choose the Right Squash: Look for delicata squash that are firm with smooth, vibrant skin and no soft spots. The more uniform in color, the better!
- Cutting Technique Matters: Use a sharp knife and cut the squash into consistent half-moon shapes to ensure even roasting. Don't make the pieces too thin, or they'll dry out.
- Maximize Flavor: Massage the olive oil and seasonings directly into the squash pieces to ensure maximum flavor absorption.
- Toasting Nuts is Crucial: Watch your hazelnuts carefully when toasting - they can burn quickly! Remove from heat as soon as they become fragrant and golden.
- Serve Immediately: This dish is best enjoyed right after preparation when the pesto is still warm and the hazelnuts are crisp.
- Make-Ahead Tip: You can roast the squash and toast the nuts in advance, but combine just before serving to maintain the perfect texture.
- Customize Your Dish: Feel free to experiment with different types of pesto or nuts to make this recipe uniquely yours!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 10mg
