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.

Roasted Root Vegetable and Squash with Cranberry Pesto

Cranberry Pistachio Pesto Recipe
  1. 1 Clove Garlic
  2. 1 Cup Dried, Sweetened Cranberries
  3. 1/4 Cup Fresh Basil
  4. 1/4 Cup Toasted Pistachios
  5. 1/4 Teaspoon Red Pepper Flakes
  6. 1/2 Cup Grated Parmesan
  7. 1 Cup Chopped Parsley
  8. 1/4 Cup Olive Oil
  1. Pulse garlic in food processor until finely minced
  2. Add cranberries, basil, walnuts and red pepper flakes
  3. Pulse until blended but chunky.
  4. Transfer to mixing bowl
  5. Stir in parmesan cheese, parsley and oil until blended
Adapted from The Cranberry Institute
The Realistic Housewife
Roasted Root Vegetables and Squash with Cranberry Pesto Recipe
  1. 2 Small Acorn Squashes
  2. 4 Carrots
  3. 2 Parsnips
  4. 1/4 Cup Olive Oil
  5. 1/4 Cup Cranberry Pesto
  6. Salt and Pepper to Taste
  1. Heat oven to 375 degrees
  2. Wash and peel carrots and parsnips
  3. Cut into bite-sized pieces
  4. Toss in half of the olive oil and salt and pepper to taste
  5. Cut squashes through the middle and remove stem (so it can sit flat)
  6. Oil the cut sides
  7. Place squashes cut-side down on aluminum foiled baking sheet
  8. Add carrots and vegetables to baking sheet
  9. Bake for 45 minutes
  10. Toss carrots and parsnips with pesto and fill center of each half with the mixture
The Realistic Housewife

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