Roasted Delicata Squash with Pumpkin Seed Rosemary Pesto

Delicata squash for all your bold needs

Ok, maybe not all your bold needs. But like, most of them? Especially those seasonally appropriate, pumpkin/squash/cozy weather needs. Yeah. Now THOSE needs will be met by a dish like this. Warm and cozy, the smell of squash roasting in the oven means the whole house gets to enjoy the caramelized edges and perfectly tender inners (just go with it) in their dreams before actually sitting down to dinner. Or seconds. Or leftovers.

Alright, alright–pumpkin seed rosemary pesto for all your bold needs

So, in actuality, the roasted squash completes your need for something (I first typed “someone” and really, that could be fitting too) hearty and satisfying to go along with a meaty main or a simple salad. BUT REALLY the boldest player in the veggie side is the pumpkin seed rosemary pesto! This is a pesto that is entirely rosemary, no other herbs added. This means you’ve gotta be a fan of the pungent nature of rosemary, but never fear for those on the edge of rosemary adoration–the pumpkin seeds and garlic help tame the pine-y oils of rosemary and pull them into balanced harmony.

The nutritive panel rosemary presents really only rivals its massive flavors–let’s talk about what we’re getting when we dose ourselves a little bit of this smarty-pants herb, shall we? First up, the bioflavonoid apigenin. Flavonoids have gotten the nickname Vitamin P, and while I wish we knew the reason behind the “P”, for memory’s sake let’s say it stands for pulmonary. Because bioflavanoids pull their weight when it comes to keeping our blood vessels, even those teeny tiny capillaries, real happy (and blood vessels and capillaries are both part of our pulmonary system!).

Vitamin P in action

So, do you have bruises that just never go away? How about broken capillaries around your nose or other areas of your face and that delicate skin you have (you glorious thing, you)? Lots of bloody noses in the winter? It may be time to load up your background dose of bioflavanoids from herbs like rosemary and other deeply pigmented herbs, vegetables and fruits (my Vanilla Cherry Compote and Tomato Chutney are some nice starting places). Bring these colors and tastes to your table with regularity and the nutrient pay-back will be so, so worth it. And also, drink enough water for those blood noses! You gotta hydrate the capillaires for them to stop breaking inside your beak.

Get out to the markets if the chance is still yours!

Check out your local farmer’s markets (you in Minneapolis? Start here!) for any end of season sales on herbs, too, and make big ol’ batches of pestos (beet green or otherwise!), charmoulas, persillades and freeze extra portions in ice cube trays (then transfer to a sealable baggie in the freezer) so you can keep your bioflavanoids high–and your nutrient intake even high all year round. Simply thaw each ice cube’s worth (exactly 1 ounce, to be… exact.) and stir into any vinaigrette, melt over roasted carrots, or mix with butter to make some dang ol’ snappy compound butters.

You feelin’ the rosemary vibes yet?

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Roasted Delicata Squash with Rosemary Pesto

Course Side Dish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 2 medium sized delicata squash
• 2 tablespoons extra virgin olive oil
• sea salt
• black pepper

Pumpkin Seed Rosemary Pesto

• 1 cup pumpkin seeds raw
• 1 cup rosemary stems removed
• 1 garlic clove
• 1/2 cup olive oil extra virgin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 tablespoons lemon juice

Instructions

1. Preheat oven to 400 degrees.

2. Slice delicata squash length-wise, remove and discard the seeds with a spoon, then slice length-wise one more time for four long slices per squash. Repeat with the other squash.

3. Place squash on a baking tray and drizzle with olive oil, tossing the squash with your hands to coat evenly. Place all squash cut side up, then sprinkle with sea salt and black pepper.

4. Bake for 25-30 minutes, depending on how soft you like your squash to be.

Rosemary Pesto

1. Toast the pumpkin seeds over medium-high heat for 3-4 minutes, or until then begin to pop and turn slightly golden. Immediately take off the heat and allow to cool.

2. Place the pumpkin seeds and all remaining ingredients in a food processor or blender and pulse to a fairly coarse texture and until all ingredients have combined. 

3. Drizzle the rosemary pesto over the delicata squash spears!