Roasted Root Vegetables and Squash with Cranberry Pesto Recipe
Ok – to complete our wonderful fall dinner with the main dish being our Cranberry Pistachio Pesto Stuffed Pork, Katie and I went with the obvious – root vegetable and squash. We wouldn’t want you to miss out on these awesome fall flavors! Carrots, parsnips, squash and cranberries – can you get anymore colorful and vibrant than that? I don’t think so. Take a walk through the woods with the crisp morning air – you can’t miss the smell of these roasted undertones of fall.
Cranberry Pistachio Pesto Recipe
2013-11-15 11:10:01
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Ingredients
- 1 Clove Garlic
- 1 Cup Dried, Sweetened Cranberries
- 1/4 Cup Fresh Basil
- 1/4 Cup Toasted Pistachios
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Cup Grated Parmesan
- 1 Cup Chopped Parsley
- 1/4 Cup Olive Oil
Instructions
- Pulse garlic in food processor until finely minced
- Add cranberries, basil, walnuts and red pepper flakes
- Pulse until blended but chunky.
- Transfer to mixing bowl
- Stir in parmesan cheese, parsley and oil until blended
Adapted from The Cranberry Institute
Adapted from The Cranberry Institute
The Realistic Housewife http://www.therealistichousewife.com/
Roasted Root Vegetables and Squash with Cranberry Pesto Recipe
2013-11-15 11:16:27
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Ingredients
- 2 Small Acorn Squashes
- 4 Carrots
- 2 Parsnips
- 1/4 Cup Olive Oil
- 1/4 Cup Cranberry Pesto
- Salt and Pepper to Taste
Instructions
- Heat oven to 375 degrees
- Wash and peel carrots and parsnips
- Cut into bite-sized pieces
- Toss in half of the olive oil and salt and pepper to taste
- Cut squashes through the middle and remove stem (so it can sit flat)
- Oil the cut sides
- Place squashes cut-side down on aluminum foiled baking sheet
- Add carrots and vegetables to baking sheet
- Bake for 45 minutes
- Toss carrots and parsnips with pesto and fill center of each half with the mixture
The Realistic Housewife http://www.therealistichousewife.com/
