1 medium butternut squash
2 tablespoons OLIVE & VINE extra virgin olive oil
2 tablespoons of Warm Cinnamon Pear balsamic vinegar
1 teaspoon sea salt
freshly ground pepper to taste
Peel and cut the squash in to 3 - 4 inch sticks no more than 1 inch thick.
Preheat the broiler or oven to 500 F degrees and adjust the rack to the the highest position in the oven.
Combine the olive oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine thoroughly. Toss the butternut squash with the mixture and arrange in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for approximately 10 minutes per side, until the edges turn golden brown.
For the Pumpkin Seed and Sage Pesto:
1/4 cup fresh sage leaves, tightly packed
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 OLIVE & VINE extra virgin olive oil or an infused olive oil such as Savory Sage and Mushroom or Rich Roasted Garlic
2/3 cup ricotta salata, feta or grated Pecorino cheese
sea salt and pepper to taste
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 1/3 cup of 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 over the squash, followed by the remaining 1/4 cup toasted pumpkin seeds and the remaining 1/3 cup of cheese. Serve warm.