2 medium Acorn squash, sliced into one inch rings
3 Tbsp Olive oil
A pinch of sea salt
1 cup pecan pieces, toasted
1 bunch of fresh sage, stems removed
2 cloves of garlic
4 Tbsp (1/2 a stick) unsalted butter
Preheat oven to 375°F. Arrange slices in single layer on baking sheet and brush with a little bit of olive oil and sprinkle with salt. Roast for 30 minutes or until fork tender.
Combine pecans, sage, garlic and butter in food processor and pulse until desired consistency. Drizzle remaining olive oil in on a slow speed.
Spoon pesto over finished squash.