For the Roasted Butternut Squash:
1 Medium butternut squash peeled, and cut into 3" or 4" sticks. No more than 1" thick
2 tablespoons of intense Ultra Premium Extra Virgin Olive Oil such as Picual or Coratina
2 tablespoons of Pumpkin Pie White Balsamic
1 teaspoon of Sea Salt
freshly ground pepper
Preheat the boiler or oven to 500 degrees F. Adjust the rack to the highest position in the oven. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes on each side, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed and Sage Pesto:
1/4 cup of tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup of super fruity Medium Intensity Ultra Premium Extra Virgin Olive Oil or Garlic EVOO or Wild Mushroom & Sage EVOO
1/3 cup + 1/3 cup of ricata salata or feta
sea salt and pepper seasoned to taste
In the bowl of a food processor add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil & 1/3 cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste
Arrange the butternut squash on a platter. Drizzle the pesto all over the butternut squash, followed by the reserved 1/3 cup pumpkin seeds and reserved cup 1/3 ricotta (or feta) cheese.
Serves 4 to 6 people
Recipe from Veronica Foods