12.09.2021

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

Arugula Pesto-Drizzled Roasted Acorn Squash

A variety of squashes are plentiful in the fall months, and the fruit keeps well through the holidays. Squash offers antioxidants, plenty of fiber and vitamin C, to name a few benefits, and are versatile for side dishes.

This recipe is an affordable crowd-pleaser using acorn squash and arugula for pesto. Substituting arugula for basil in this pesto recipe, along with using breadcrumbs instead of some or all of the pine nuts, offers unique and delicious flavors while reducing its calorie and fat content. 

Serving Amount

Ingredients

1¹⁄₂ cup arugula
1 garlic clove, smashed and minced
2 tbsp breadcrumbs
2 tbsp pine nuts (or substitute for all breadcrumbs)
¹⁄₄ cup parmesan, grated
2 tbsp lemon juice
Salt and pepper to taste
¹⁄₄ cup olive oil
2 acorn squash
2 tbsp maple syrup
1 tbsp olive oil
Salt and pepper to taste
2 tbsp parmesan, grated

Instructions

Step 1
To make the pesto, add the first seven ingredients -- arugula, parmesan, garlic, nuts or breadcrumbs, parmesan, lemon juice and salt and pepper -- to a food processor or blender. Slowly add olive oil as you continue to blend. If the pesto is too thick, add 1 tbsp of water at a time, blending or processing in between to achieve the desired texture.
Step 2
Preheat oven to 400 degrees F.
Step 3
Half the acorn squashes, then remove seeds and strings. With the acorn halves faced down cut squash into ½ inch slices. Place squash slices onto a lined baking sheet.
Step 4
Mix olive oil, maple syrup, salt and pepper in a ramekin. Brush or gently drizzle the mixture onto the squash slices.
Step 5
Roast for 20 minutes on one side, then flip and bake for another 10 minutes, or until fork tender and caramelized.
Step 6
Transfer squash to a serving dish, then drizzle the arugula pesto over it. Sprinkle parmesan cheese on top and serve. Enjoy!