Roasted Squash Wedges with Collard Peanut Pesto
Ingredients
- 2 medium acorn squash, stemmed, halved lengthwise, seeded, and sliced crosswise into 1-inch-thick half-moons
- 1/2 cup plus 2 tablespoons olive oil, divided
- 4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 8 cups water
- 2 cups loosely packed chopped stemmed collard greens
- 1/3 cup unsalted roasted peanuts
- 3 tablespoons white miso (such as Miso Master Organic Mellow White)
- 1/4 teaspoon lemon zest plus 3 1/2 teaspoons fresh lemon juice, divided
- 1 teaspoon minced garlic
- Flaky sea salt, to taste
Instructions
Roasted Squash Wedges with Collard-Peanut Pesto serves 6 original recipe by Food & Wine.
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