Ingredients:

• 1 Acorn Squash
• 1 tbsp Olive Oil
• 2 tbsps Pesto
• 2 tbsps Pine Nuts
• ground black pepper & sea salt

Method:

1. Preheat the oven to 200C.
2. Halve the acorn squash and scoop out the seeds.
3. Slice into wedges and arrange on a baking tray. Drizzle with the oil & season well with salt and pepper.
4. Roast the Acorn Squash for 45 mins until it is soft all the way through and the edges begin to caramelise.
5. Meanwhile, toast the pine nuts & warm the pesto slightly (optional).
6. Arrange the wedges of Acorn Squash on a plate and drizzle over the pesto.  Sprinkle the pine nuts over the top and serve.