Fall

Acorn Squash with Almond Sage Pesto

September 14, 2016
3 Ratings
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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