Acorn squash with almond sage pesto

Pesto Italian cuisine

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.