Who is ready for autumn recipes?!
Here's a really fun one, BUTTERNUT SQUASH WITH PESTO.
What are you cooking this weekend?
Prep Time15 minsCook Time20 minsTotal Time35 mins
1 medium butternut squash, peeled
2 tbsp "Olive the Best" Ultra Premium Extra Virgin Olive Oil
2 tbsp Olive the Best Pumpkin Spice White Balsamic
1 tsp sea salt
freshly ground pepper
Toasted Pumpkin Seed & Sage Pesto
¼ cup tightly packed fresh sage leaves
⅓ cup + 1/4 cup shelled, toasted pumpkin seeds
⅓ cup "Olive the Best" Ultra Premium Extra Virgin Olive Oil
⅓ cup ricotta, Feta or Grated Pecorino
Sea Salt or Pepper to tast
1Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven.
2Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly.
3 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.
4Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto
5In 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.
6Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
7Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Ingredients
1 medium butternut squash, peeled
2 tbsp "Olive the Best" Ultra Premium Extra Virgin Olive Oil
2 tbsp Olive the Best Pumpkin Spice White Balsamic
1 tsp sea salt
freshly ground pepper
Toasted Pumpkin Seed & Sage Pesto
¼ cup tightly packed fresh sage leaves
⅓ cup + 1/4 cup shelled, toasted pumpkin seeds
⅓ cup "Olive the Best" Ultra Premium Extra Virgin Olive Oil
⅓ cup ricotta, Feta or Grated Pecorino
Sea Salt or Pepper to tast
Directions
1Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven.
2Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly.
3 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.
4Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto
5In 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.
6Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
7Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Butternut Squash with Pesto
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