Parsley Almond Pesto Pasta with Roasted Squash

For the Parsley Almond Pesto:

large bunch of parsley (4 cups roughly chopped)

raw whole almonds

freshly grated parmesan

Juice of half a small lemon (about 2 Tbsp)

to 2 small cloves of garlic (optional)

olive oil

Salt to taste (between 1/4 to 1/2 tsp)

For the Pasta:

angel hair pasta

small buttercup squash (or your favorite squash)

olive oil