Agrodolce Roasted Squash With Walnut Pesto - Daphne Oz

Ingredients

• 2 ½-pounds delicata squash, washed, halved lengthwise, seeds removed and cut into ½-inch thick half moons
• 2 tablespoons extra-virgin olive oil
• 1 fresno chili, minced and seeded for mild
• 2/3 cup red or white wine vinegar
• 1/2 cup honey
• 2 tablespoons currants, optional
• Flaky sea salt, to serve
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup walnut halves, toasted
• 1 to 2 cloves garlic
• 1/2 lemon, juiced
• 1 cup packed basil leaves
• 1/2 cup parsley leaves, not packed
• 1/3 cup grated Parmigiano-Reggiano or Pecorino Romano, plus additional shaved to garnish
• 1/2 cup extra-virgin olive oil