Home > Recipes > Veggies & Sides > Roasted Butternut Squash Stacks with Wild Mushroom Sage Pumpkin Seed Pesto

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.
To Assemble
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.

Serves 4-6
/var/folders/bm/lx6sf87x4dgch1td4lf5yn_h0000gn/T/com.microsoft.Word/WebArchiveCopyPasteTempFiles/nE-KuZ6Rj0w?utm_source=feedburner&utm_medium=email

Vines and Branches’ Recipe Library

Vines and Branches is proud to bring you delicious and healthy recipes that are inspired by our naturally infused extra virgin olive oils and flavored balsamic vinegars. From salads and sides to main dishes, all of our creative recipes are perfect for a quiet dinner for two or a larger party. With seasonally inspired favorites like roasted garlic sage pesto pumpkin soup for the fall, or grilled corn with basil butter for a summer cook out, all of our recipes using olive oil and vinegar are absolutely inspired. Be sure to follow Vines and Branches on Facebook , Twitter and Pinterest , for a first look at all of our recipes, or subscribe to our email list to hear all of the news coming out of our stores. Happy cooking!