Mexican Acorn and Butternut Squash with Pesto Sauce
🌟Main ingredient:Acorn squash
✨secondary ingredients: butternut-squash and pesto-sauce
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
1
acorn
squash
1/2
butternut
squash
2
tablespoons
pesto
sauce
4
eggs
1
cup
cooked
rice
Cooking steps
Preheat the oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds. Slice the butternut squash into thin rounds.
Place the acorn squash halves and butternut squash rounds on a baking sheet.
Spread the pesto sauce on top of the acorn squash halves and butternut squash rounds.
Bake in the preheated oven for 20 minutes or until the squash is tender.
While the squash is baking, cook the rice according to package instructions.
In a non-stick skillet, fry the eggs until desired doneness.
Serve the baked squash with a side of cooked rice and a fried egg on top.
Enjoy your Mexican-inspired Acorn and Butternut Squash with Pesto Sauce!
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