Roasted Butternut Squash & Pumpkin Pesto
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of Ghiggeri’s intense UP Extra Virgin Olive Oil such as Picual, Picholine, or Coratina
2 tablespoons of Ghiggeri's Pumpkin Pie Spice White Balsamic
1 teaspoon sea salt
freshly ground pepper
Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. 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 per side, flipping half way through, until the edges turn golden brown.
For the Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup Ghiggeri’s super-fruity Medium intensity UP Extra Virgin Olive Oil or an Ghiggeri’s infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
1/3 cup ricotta
1/3 cup feta or (grated Pecorino can be used as a substitute)
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 cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.