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
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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
- 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.
/a59dfbe6-dfbe-4056-a3c1-bb3877d81452--IMG_7903.jpg "Acorn Squash with Almond Sage Pesto 2")
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Photo by Lily Hughes
/5693af4d-7829-44b0-af8a-50afeb675fab--IMG_7860.jpg "Acorn Squash with Almond Sage Pesto 3")
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Photo by Lily Hughes
