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  Ingredients

The Squash

Toasted Pumpkin Seed & Sage Pesto
  • 1/4 cup tightly packed fresh sage leaves
  • 1/3 cup + 1/4 cup shelled and toasted pumpkin seeds
  • 1/3 cup Olivino Wild Mushroom & Sage 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

  Directions

The Squash

  1. Adjust oven rack to the highest position and preheat to 500 degrees.
  2. Thoroughly whisk the olive oil and vinegar in a large bowl (big enough to hold the butternut squash).
  3. Toss the butternut squash in the mixture to coat well. Once coated, arrange the squash in a single layer on a shallow, foil lined baking sheet.
  4. Liberally season the squash with salt and pepper.
  5. Roast the squash for 20 minutes, flipping once halfway through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto
  1. In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. 
  2. Process until the paste is fine in consistency. 
  3. Season with salt and pepper to taste.
To assemble
  1. Arrange the butternut squash on a platter by placing the sticks in tall stacks.
  2. Drizzle the pesto over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.
  3. Serve warm and enjoy!