Fall

Acorn Squash with Almond Sage Pesto

September 14, 2016
Photo by Lily Hughes
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Roast squash in the oven for 30 - 40 minutes or until tender, turning half way through.
  3. 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.

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