Roasted Butternut Squash with Toasted Pumpkin Seed & Sage Pesto

Ingredients – Roasted Butternut Squash

• 1 medium butternut squash, peeled and cut into 3–4 inch sticks, no more than 1 inch thick
• 2 tablespoons intense UP Extra Virgin Olive Oil (such as Picual or Hojiblanca)
• 2 tablespoons Ripe Peach White Balsamic
• 1 teaspoon sea salt
• Freshly ground pepper, to taste

Directions – Roasted Butternut Squash

1. Preheat the oven to 500°F and adjust the rack to the highest position.
   (You may also use the broiler.)
2. In a small bowl, whisk together the olive oil and balsamic until thoroughly combined.
3. Toss the butternut squash with the oil–vinegar mixture.
4. Arrange the squash in a single layer on a shallow, lined baking sheet.
5. Season generously with salt and pepper.
6. Roast for 10 minutes per side, flipping halfway through, until the edges are golden brown.

Toasted Pumpkin Seed & Sage Pesto

Ingredients

• ¼ cup tightly packed fresh sage leaves
• ⅓ cup plus ¼ cup shelled, toasted pumpkin seeds (divided)
• ⅓ cup super-fruity medium-intensity EVOO
  (or Mushroom Sage Olive Oil or Garlic Infused Olive Oil)
• ⅓ cup plus ⅓ cup ricotta salata
  (feta or grated Pecorino may be substituted)
• Sea salt and pepper, to taste

Directions – Pesto

1. In a food processor or blender, add the sage leaves, ⅓ cup toasted pumpkin seeds, olive oil, and cheese.
2. Process until the mixture forms a fine paste.
3. Season with salt and pepper to taste.

To Assemble

1. Arrange the roasted butternut squash on a decorative platter.
2. Drizzle the pesto generously over the squash.
3. Sprinkle with the reserved pumpkin seeds and reserved cheese.
4. Serve warm.