Preheat the oven to 200C (390F).

Halve the acorn squash and scoop out the seeds.

Slice the acorn squash into wedges and arrange on a baking tray. Drizzle with the olive oil and season well with salt and pepper.

Roast the Acorn Squash for around 45 mins until it is soft all the way through and the edges have begun to caramelise.

Meanwhile, toast the pine nuts in a frying pan over a low heat until they begin to brown and change colour. Also, warm the pesto slightly (optional).

Arrange the wedges of Acorn Squash on a plate and drizzle over the pesto.  Sprinkle the pine nuts over the top and serve.