Couscous with walnut/parsley pesto and Delicata Squash

I found a recipe for delicata squash that I really like:

1 delicata squash, cut lengthwise in half, deseeded, then sliced in 1/4 inch thick pieces
1 tbsp olive oil
2 tbsp maple syrup
Salt and pepper

Roast at 375 F for 30 mins. I removed the skin after it was cooked.

For couscous I always follow the package cooking instructions. I just substitute water with chicken broth.

For parsley/walnut pesto:
1 garlic clove
handful parsley leaves
1/4 cup walnuts
1 tbsp Parmesan cheese
2 tbsp lemon juice
1/4 cup olive oil

Salt and pepper

Blend everything to your desired texture. Then mix couscous, pesto, and pomegranate seeds.

To make a great full meal for your little one, follow this dish with 3 tbsp of yogurt mixed with 1 tbsp cashew butter and 3 smashed strawberries.

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