Roasted Butternut Squash Stacks with Sage Pumpkin Seed Pesto – Old Town Olive
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...
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 oldtownolive.com.
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 and pepper to taste
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