- 1 acorn squash
- 1 big spoonful of pesto of choice
- 1/ 2 large onion
- drizzle of maple syrup
- 2 teaspoons dijon mustard
- couple handfuls of chopped walnuts
- 4 dates
- avocado oil
- salt and pepper
Cut your acorn squash in half and scoop out seeds. Place face up in a roasting pan and put some butter on or drizzle with oil or butter, and salt + pepper. Roast in the oven for 50 minutes - an hour. Remove and dab out any excess oil.
Cut your onion into strands and fry in a pan until slightly soft. Add in the dijon mustard + maple syrup, stir, and let cook down.
Top them off with your onions + walnuts + dates.
Garnish with fennel fronds + red pepper flakes if you wish and enjoy em’!