On Tap Oil & Vinegar Recipe Detail

Roasted Butternut Squash

with Sage & Pumpkin Seed Pesto
with Pumpkin Spice White Balsamic

For the Roasted Butternut Squash

Ingredients:

• 1 medium butternut squash, peeled and cut in 3" - 4" sticks (no more than 1" thick)
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Pumpkin Spice White Balsamic
• 1 tsp sea salt
• freshly ground pepper

Directions:

Preheat broiler or oven to 500°F

Adjust rack to highest position. Whisk together oil and vinegar in large bowl. Toss butternut squash with mixture and arrange in a single layer on shallow, lined baking sheet. Liberally season with salt and pepper.

Roast 10 minutes per side, flipping half way through, until edges turn golden brown. (Keep a close eye as every oven is different and will quickly burn.)

Toasted Pumpkin Seed & Sage Pesto

Ingredients:

• 1/4 cup fresh sage leaves, tightly packed
• 1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
• 1/3 cup Extra Virgin Olive Oil (or infused olive oil - Mushroom & Sage, Milanese Gremolata, or Garlic Olive Oil)
• 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino
• sea salt and pepper to taste

Directions:

In food processor or blender, add sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and 1/3 cup cheese. Process until consistency is fine paste. Season with salt and pepper.

To Assemble
Arrange squash on a decorative platter. (Build tall stacks with butternut squash sticks). Drizzle pesto all over squash, followed by reserved pumpkin seeds and cheese. Serve warm.

Serves 4-6