Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto
Ingredients:
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tbsp of Phat Olive Extra Virgin Olive Oil such as Koroneiki
2 tbsp of Pumpkin Pie Spice White Balsamic
1 tsp sea salt
freshly ground pepper
For the Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup Phat Olive Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage, Gremolata or Garlic Olive Oil
2/3 cup ricotta
sea salt and pepper to taste
Directions:
For the Roasted Butternut Squash
Preheat the broiler or oven to 500 F and adjust the rack to the 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.
For the Toasted Pumpkin Seed & Sage Pesto
In a food processor or 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. Try building 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.
