For the Roasted Butternut Squash
- 1 medium butternut squash peeled, and cut in to 3-4 inch sticks, no more than 1 thick
- 2 tablespoons of intense Extra Virgin Olive Oil such as Picual (Medium) or Hojiblanca
- 2 tablespoons of Ripe Peach White Balsamic
- 1 teaspoon salt and freshly ground pepper
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 Mushroom-Sage Olive Oil
- 1/3 cup + 1/3 cup ricotta, feta, or grated Pecorino
Preheat oven to 500ºF and adjust the rack to the highest position in the oven. 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 golden brown.
In the bowl of a food processor, 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.
