Roasted Squash with Pesto and Crumbled Goat Cheese

MeaWe 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?



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



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

Try these other TABLE squash recipes:

Twice-Baked Butternut Squash with Brie

Wild Rice with Butternut Squash, Raisins and Hazelnuts

Stuffed Winter Squash


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