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
2 - 4
olive oil (plus 1 tbsp for roasting squash)
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.