Acorn Squash With Almond Sage Pesto

1. 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. 2

   Roast squash in the oven for 30 - 40 minutes or until tender, turning half way through.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.