Acorn Squash With Almond Sage Pesto

• 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

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.

acorn, maple syrup, balsamic vinegar, sage, lemon, almonds, pecorino, olive oil, salt

Taken from food52.com/recipes/62830-acorn-squash-with-almond-sage-pesto (may not work)