Skip to main content

Fresh Homemade Pesto on Rice Pasta with Glazed, Baked Acorn

This pesto is made with a miso base, fresh basil and pinon (pine) nuts. It is served on purchased rice pasta with glazed baked acorn squash slices. This is a fast, easy every-day meal.

Pesto with Basil and Baked Acorn Squash:

Cook rice pasta according to the directions on the package.Suggestion: Tinkyada Penne. (After draining the water, spray with spray-on oil.)

2 cloves garlic
4 ounces fresh basil leaves
3 tablespoons of brown rice miso
1/4 cup pinon nuts
4 tablespoons olive oil
2 tablespoons water
Place garlic in food processor.  Process until minced.  Add basil, miso and pinons.  Drizzle in oil and water.  Process into a paste.

Place drained, cooked pasta in a serving bowl. Add pesto and toss.  Serve with glazed squash. 

Acorn Squash:
1 tablespoon olive oil
2 tablespoons rice syrup
1 teaspoon tamari
1 tablespoon mirin wine

Cut squash in half and remove seeds.  Cut squash into quarters and slice the quarters into 1/2” slices.  Oil baking sheet and place slices on top.  Drizzle with glaze.  Bake in oven at 400 degrees for 15 minutes.