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Author Notes: This toasty little fall dish hits all the right spots. It's kinda fancy, supremely easy, and super delicious. I usually eat it with some sort of grain (dressed with a little olive oil and lemon juice) but it works great on it's own too. There's a slightly high pesto to squash ratio in this recipe because I really like the pesto and usually end up eating half of it on crackers while I wait for the squash to cook. —Lily Hughes
Serves 2 - 4
- 1 acorn squash
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 cup sage
- 1 lemon
- 1/2 cup almonds
- 1/4 cup grated pecorino
- 1/4 cup olive oil (plus 1 tbsp for roasting squash)
- salt & pepper
- Preheat the oven to 420F. Cut the squash into segments and remove seeds. In a baking dish, mix the squash with 1 tbsp olive oil, maple syrup, balsamic vinegar and season with salt & pepper.
- Roast squash in the oven for 30 - 40 minutes or until tender, turning half way through.
- In a small pan on a medium heat, gently toast the almonds. Juice the lemon. In a food processor, blend the sage, toasted almonds, pecorino, and lemon juice. Pour in the olive oil as you blend. Season with salt & pepper to taste. Pesto should be thick and slightly crumbly.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall