Pumpkin is a symbol of harvest time and is always a favorite flavor around family festivites during the fall and early winter.
Pair up with a medium to robust EVOO.
Delicate nutmeg, allspice and cinnamon perfume this festive white balsamic.
Bring this Balsamic Vinegar to the table to spice up hot tea or coffee, add it to the bar for a Pumpkin Martini, pour over ice cream in a blender for the perfect Pumpkin Milkshake, drizzle on pancakes, top off oatmeal, delicious addition to baked winter squash, wonderful on pork roast as well as all the traditional applications - sauces, marinades, salad dressings and dipping
Recipe Suggestion: Peel and dice butternut squash, toss liberally with our Wild Mushroom & Sage Olive Oil, add a pinch of sea salt and a little fresh cracked pepper.
Roast in a 400 degree oven for about 30 minutes, flipping after 15 minutes until tender, golden brown and caramelized. Season with this spiced white balsamic.
Roasted Butternut Squash Stacks with Wild Mushroom Sage Pumpkin Seed 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 Coratina Extra Virgin Olive Oil
2 tablespoons of Pumpkin Spice White Balsamic Vinegar
1 teaspoon sea salt
Freshly ground pepper
Preheat the broiler or oven to 500 F. and adjust the rack to the 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.
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 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
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.