Butternut Squash with Ricotta
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 … Read more
