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
Ingredients
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1
acorn squash
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1 tablespoon
maple syrup
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1 tablespoon
balsamic vinegar
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1 cup
sage
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1
lemon
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1/2 cup
almonds
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1/4 cup
grated pecorino
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1/4 cup
olive oil (plus 1 tbsp for roasting squash)
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salt & pepper
Directions
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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.
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Roast squash in the oven for 30 - 40 minutes or until tender, turning half way through.
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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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