Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto

Posted on December 30, 2013 by Tommye Solem

Pumpkin Spice White Balsamic adds a delightful taste to this Butternut Squash dish.

Ingredients for Roasted Butternut Squash:
1 medium butternut squash, peeled and cut into 3-4" sticks no more than 1" thick
2 tablespoons robust EVOO, such as Picholine or Coratina
2 tablespoons Pumpkin Spice White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat broiler or oven to 500 degrees. Adjust the rack to the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until edges turn golden brown.

Ingredients for Toasted Pumpkin Seed & Sage Pesto:
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity medium intensity EVOO or Milanese Gremolata Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta or grated Pecorino can be used as substitute
sea salt and freshly ground black pepper to taste

Mix sage leaves, 1/3 cup toasted pumpkin seeds, olive oil and 1/3 cup cheese in food processor or blender. Process until the paste is fine in consistency. Season with salt and pepper to taste. To assemble, arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds and cheese. Serve warm. Serves 4-6. (Recipe shared by Rachel Gomez-Bradley, Veronica Foods Company)

Posted in Sides



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