Couscous with walnut/parsley pesto and…

1. I found a recipe for delicata squash that I really like:
2. 1 delicata squash, cut lengthwise in half, deseeded, then sliced in 1/4 inch thick pieces
3. 1 tbsp olive oil
4. 2 tbsp maple syrup
5. Salt and pepper
6. Roast at 375 F for 30 mins. I removed the skin after it was cooked.
7. For couscous I always follow the package cooking instructions I just substitute water with chicken broth.
8. For parsley/walnut pesto
9. 1 garlic clove
10. handful parsley leaves
11. 1/4 cup walnuts
12. 1 tbsp Parmesan cheese
13. 2 tbsp lemon juice
14. 1/4 cup olive oil

Salt and pepper
Blend everything to your desired texture. Then mix couscous, pesto, and pomegranate seeds.
And for the familiar item on his dish I have 3 tbsp yogurt mixed with 1 tbsp cashew butter and 3 smashed strawberries.
He had about two pieces of squash I thought he would eat more because it was tasty but I guess not! Finished his yogurt and had about 1/3 of the couscous.