Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto

Name: Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto
Ingredients: 1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick; 2 tablespoons of extra virgin olive oil or infused olive oil; 2 tablespoons of Pumpkin 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 extra virgin olive oil or infused olive oil such as Mushroom Sage 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

oldtownolive.com

Winter is prime butternut squash time, and this delicious roasted squash recipe is sure to warm you inside and out. Perfect for impressing guests or just to make a cold night in more cozy, there’s...

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Ingredients

1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of extra virgin olive oil or infused olive oil
2 tablespoons of Pumpkin 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 extra virgin olive oil or infused olive oil such as Mushroom Sage 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