Instructions

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with parchment paper and set aside.
3. Slice delicata squash into 1/2″ slices (discarding the ends), then slice each ring into a half-moon shape. Remove seeds and discard. 
4. Toss squash with olive oil in a small bowl. 
5. In a separate small dish, combine spices. Add spice blend to squash and toss to coat. 
6. Transfer squash to sheet pan into a single layer. Roast for 30 minutes, flipping once halfway through until browned.
7. While squash cooks, make the pesto: Add everything to a large wide-mouth mason jar and use a stick blender to fully incorporate all ingredients (start with 1/4 cup oil, adding more as needed). 
8. Once squash is done cooking, transfer to a serving platter and top with pesto and extra pepitas and cilantro.