Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto | Squash Winter | Boston Organics

Ingredients

• 1/4 cup sage, chopped
• 4-5 tbl olive oil
• 1 clove garlic, smashed
• 1/3 cup hazelnuts, toasted
• 1/4 cup + 2 tbl ricotta salata, crumbled or chopped until a medium fine crumble
• salt
• 2 butternut squashes; cut lengthwise and deseeded
• 2 tbl olive oil
• 1 tsp sugar
• 1 tsp salt
• 1/4-1/2 tsp cayenne, depending on taste