Roasted Squash Wedges with Collard-Peanut Pesto

Blanching and shocking the collards preserves their vibrant color in the pesto and removes the greens’ slight bitter edge. Use best-quality peanuts; their toasty, nutty flavor is the foundation of the creamy pesto.

Roasted Squash Wedges with Collard Peanut Pesto Recipe
Photo: Oriana Koren
Active Time:
25 mins
Total Time:
30 mins


  • 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


  1. Preheat oven to 450°F with oven rack in lowest position. Toss together squash, 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer. Roast in preheated oven on lowest rack until squash is tender and browned, 26 to 30 minutes, flipping squash after 18 minutes.

  2. Meanwhile, bring 8 cups water to a boil in a medium saucepan over high, and fill a bowl with ice water. Stir in 1 tablespoon kosher salt to the boiling water. Add collard greens; cook until tender and bright green, about 2 minutes. Transfer collard greens to ice water; let cool 2 minutes. Drain and pat greens completely dry; set aside.

  3. Cook peanuts in a small skillet over medium, stirring often, until fragrant, 4 to 5 minutes. Set aside; let cool 5 minutes.

  4. Place greens, peanuts, miso, lemon juice, and garlic in a food processor; pulse until a chunky paste forms, about 10 times. With food processor running, gradually stream in remaining 1/2 cup oil until well combined, about 20 seconds. Add remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon pepper; pulse to incorporate, about 3 times. Spoon into a small serving bowl.

  5. Arrange roasted squash on a serving platter; sprinkle with lemon zest, and garnish with flaky sea salt. Serve with pesto.

Make Ahead

Pour a thin layer of olive oil over the pesto, cover, and refrigerate up to 1 week.


Substitute any hard winter squash, such as butternut or delicata, here.

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