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 intense UP Extra Virgin Olive Oil such as Picual, Arbequina, 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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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 O

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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 intense UP Extra Virgin Olive Oil such as Picual, Arbequina, 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