Acorn Squash with Almond Sage Pesto

First, important life update, I got some gloves. I think they were meant for boys, but my hands are so small they work great for me. Now not only am I equipped to survive the chilly weather, I'll also be able to make a zillion snowballs on Friday, if we actually do finally get some snow (eeeeeeee)!!  

In the meantime, here's a toasty little winter dish that hits all the right spots. It's kinda fancy, supremely easy, and extra super delicious. I made it one night when I couldn't be bothered going to the grocery store, so had to use things we had lying around the house, plus some sage from the back garden. My roommate and I ate it with farro and it was incredible. I've since made it so many times I've used up all my home grown sage and have been begrudgingly buying sage at the grocery store. 

We usually eat this with some sort of grain (dressed with a little olive oil and lemon) but it works great on it's own as a snack. I bet it would also work well on the side of some chicken or atop a large bowl of pasta? There's a slightly high pesto to squash ratio in this recipe because I really like this pesto (and usually end up eating half of it on crackers while I wait for the squash to cook). 

Steps 

Preheat the oven to 420F. Cut the squash into segments and remove seeds. In a baking dish, mix the squash with 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. 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. 

Stuff 

acorn squash

drizzle of maple syrup 

drizzle of balsamic vinegar

1 cup fresh sage

juice from 1 lemon

1/2 cup almonds

1/4 cup grated pecorino/parmesan

1/4 cup olive oil (plus some for the squash)

salt & pepper

Roasted Acorn Squash and Goat Cheese Dip

Thought my first post should be about my favorite time of day. It’s when I get home from work, take off my bra, and pour myself a BIG ASS glass of wine. As I drink my wine, I begin prepping the ingredients for dinner and obviously I get hungry. So, with my wine, I have a pre-dinner nibble. I’ll eat some cheese, crackers, pita, olives, hummus, chips, or smoked salmon (when I want to get real fancy on a Wednesday). I take my snacking seriously, so I’m always on the lookout for a good new snack. This is how I discovered pureed squash and goat cheese goes down a treat with some carrot sticks and pita chips. I made a batch this weekend, which I’m gonna enjoy all week with my wine.

I tend to eat this as a dip but, like hummus, it can also be used as a spread. Usually, I use 1 good sized squash, but last week my CSA gave me two adorably tiny acorn squash so I used 2 small ones instead. 

Stuff  

1 medium (or 2 little) acorn squash

dash of apple cider vinegar

pinch of chili flakes

few sprigs of thyme

¼ log of goat cheese

½ lemon

dash of maple syrup

olive oil 

salt and pepper

Steps

Preheat the oven to 425F. Half the squash and scoop out the seeds. Place on a roasting pan and drizzle with olive oil and apple cider vinegar, sprinkle with chili flakes, thyme, and salt & pepper. Roast for 40 mins. 

Remove from the oven and let cool. Scoop squash flesh into a food processor. Add goat cheese, lemon juice, maple syrup, and salt & pepper. Blitz together. Drizzle in some extra olive oil if you want. Try it. Add extra lemon or salt to taste.