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Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto

Recipe: Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto

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

Ingredients

 

Instructions

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

Ingredients

  • 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

Instructions

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.

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 the reserved cheese. Serve warm.

Serves 4-6



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