Winter is prime butternut squash time, and this delicious roasted squash recipe is sure to warm you inside and out. Perfect for impressing guests or just to make a cold night in more cozy, there’s a lot of room for creativity in this simple recipe. Play it safe and classic with high-quality extra virgin olive oil, or make it your own with a fun flavor-infused olive oil!
Here’s all there is to it: peel and cut the butternut squash into 3 or 4-inch-long sticks no thicker than 1 inch. Combine your chosen olive oil with Pumpkin Spice White Balsamic in a large bowl, then coat the squash with the oil and vinegar. Spread the sticks out on a baking sheet, season with salt and pepper, and bake. While that’s roasting, blend together your homemade pumpkin seed and sage pesto with a matching (or complementary) flavor of olive oil, and practice your best Martha Stewart to arrange it all on a platter afterward.
For the Roasted Butternut Squash
- 1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
- 2 tablespoons of extra virgin olive oil or infused olive oil
- 2 tablespoons of Pumpkin Spice White Balsamic
- 1 teaspoon sea salt
- freshly ground pepper
Preheat the broiler or oven to 500 F and 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 the edges turn golden brown.
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 extra virgin olive oil or infused olive oil such as Mushroom Sage Olive Oil or Garlic Olive Oil
- 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
- sea salt and pepper to taste
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.