Adobo Roasted Squash with Jalapeño Cilantro Pesto

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A warm, buttery squash tinged with smoky flavors.

If you’re looking for a unique and delicious roasted squash recipe, this one will hit the spot. Sweet and tender squash is coated with a smoky, sweet rub, and roasted. It’s then topped with a spicy, flavorful pesto and some goat cheese. If you don’t eat a lot of winter squash, you’re missing out. It’s loaded with vitamins, minerals, and fiber, and you’ll often see it in many superfood recipes like this one. You can use any type of squash you like, or even sweet potatoes, in this recipe. This makes a nice side dish when served alone, or a delicious vegetarian entrée when served with the whole grain of your choice.

You might also like 17 Clean-Eating Recipes with Squash and Zucchini.

0 from 0 votes

Adobo Roasted Squash with Jalapeño Cilantro Pesto

A superfood recipe worthy of your tastebuds, this sweet and spicy dish will have you coming back for more.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 people
Serving Size 0.5 cup squash and 1/4 cup sauce
Course Dinner, Side Dish
Cuisine Universal
Author SkinnyMs.

Ingredients

Squash

  • 1 tablespoon smoked paprika
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon sea salt
  • 1 acorn squash peeled, seeded, and diced or butternut squash
  • 1/4 cup plain yogurt

Pesto

  • 2 jalapeños
  • 1/2 onion small
  • 1 cilantro small bunch, fresh
  • 1 parsley small bunch, fresh
  • 1 garlic clove
  • 1 lime juiced
  • 2 tablespoons olive oil
  • goat cheese crumbled, for serving
  • brown rice quinoa or other grain for serving (optional)

Instructions

  • Preheat oven to 400 degrees F. Combine the spices in a small bowl and mix well. Toss these with the squash and yogurt. Lay the squash in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, or until squash is tender.
  • To make the pesto, combine all of the ingredients in a blender or food processor. Pulse until well combined. Add a few drops of water to thin it out if necessary.
  • Serve the squash topped with the pesto and goat cheese. Serve with your favorite whole grain for a complete meal.

Nutrition Information

Serving: 0.5cup squash and 1/4 cup sauce | Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 247mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Low-Carb, Quick and Easy, Vegetarian

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