There’s something magical about grilling in the beautiful outdoors that brings families closer together. Our Grilled Acorn Squash with Basil Pesto is not just a dish but an experience, blending the heartiness of acorn squash with the aromatic, green goodness of freshly made basil pesto. Ideal for a relaxing family picnic or a seasonal gathering, this unique recipe combines simplicity with gourmet flair, inviting creativity and togetherness.
Recipe Summary
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Skill Level | Easy |
Ingredients
- 2 small acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat your grill to medium-high heat.
- Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, on the grill. Grill for 15-20 minutes, turning occasionally, until the squash is tender and has prominent grill marks.
- While the squash is grilling, prepare the basil pesto. In a food processor, combine basil leaves, garlic, nuts, Parmesan cheese, and lemon juice. Pulse until roughly chopped.
- With the processor running, pour in the extra virgin olive oil in a steady stream until the pesto reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- Once the squash is done, remove it from the grill and let it cool slightly. Slice each half into 1-inch pieces.
- Arrange the grilled squash slices on a serving plate and drizzle generously with basil pesto.
- Serve warm and enjoy with family and friends.
Helpful Tips
- For a nuttier flavor, toast the pine nuts or walnuts beforehand.
- Swap out the acorn squash for butternut squash or zucchini for a different twist.
- If you don’t have a grill, you can roast the acorn squash in an oven preheated to 400°F (200°C) for about 25-30 minutes.
Storage Instructions
Store any leftover grilled acorn squash in an airtight container in the refrigerator for up to 3 days. The basil pesto can be stored separately in a small jar in the refrigerator for up to 5 days.
Pairings
This delightful dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc. For a complete meal, serve it alongside grilled chicken or a fresh garden salad.
We hope you and your family enjoy this Grilled Acorn Squash with Basil Pesto as much as we did. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We would love to see your beautiful dishes. For more tasty recipes and tips, visit Zynahz and subscribe to our newsletter. Follow us on social media for the latest updates and inspirations. Happy cooking!
