Ingredients

Toasted Pumpkin Seed & Sage Pesto

  • 1/4 cup light packed fresh sage leaves
  • 1/3 cup  + 1/4 cup toasted pumpkin seeds
  • 1/3 cup J. Olive Co. Wild Mushroom & Sage Olive Oil
  • 2/3 ricotta, divided (feta or grated Pecorino can be used as a substitute)
  • sea salt and pepper to taste

Roasted Butternut Squash

  • 1 medium butternut squash – peeled and cut in to 3″-4″ sticks no more than 1″ thick
  • 2 Tbsp J. Olive Co. EVOO
  • 2 Tbsp of J. Olive Co. Pumpkin Pie Spice Balsamic
  • 1 tsp sea salt
  • freshly ground pepper
  • 1 tsp salt

Directions

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

Toasted Pumpkin Seed & Sage Pesto

  1. In a food processor or blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.
  2. Process until the paste is fine in consistency.  Season with salt and pepper to taste.

To Assemble

  1. Arrange the butternut squash on a decorative platter.
  2. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm.

Recipe and image courtesy of Mondanock Oil & Vinegar

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