Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ri – Bella Balsamic and the Pres
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual,...
Keywords
- Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata
- Recipes
- Bella Balsamic and the Pressed Olive
- bellabalsamic.biz
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellabalsamic.biz.
Cooking tools:
- Food processor
- Blender
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
- 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Picholine, or Coratina
- 2 tablespoons of Pumpkin Pie Spice White Balsamic
- 1 teaspoon sea salt
- freshly ground pepper
- 1/4 cup tightly packed fresh sage leaves
- 1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
- 1/3 cup super fruity Medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
- 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
- sea salt
- pepper
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