Meat Free Monday

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto Photo: Sarah Shatz

Well have I got a recipe for you today!

I came across this stunning recipe a while back and have been so looking forward to trying it out. Finally I got the time to do so yesterday and it didn’t disappoint.

So get your taste buds ready for a treat this week with…

Caramelized Butternut Squash Wedges with a Sage Hazlenut Pesto

Impressed? Thought you would be 😉

I just love roasting butternut squash and it goes so well with this stunning pesto.

Sage, Hazelnut, Ricotta  Pesto:

  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 TB ricotta, crumbled or chopped until a medium fine crumble
  • salt

Butternut Squash:

  • 2 butternut squashes [about 3.5 lbs total when unpeeled]
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon cayenne, depending on taste

  1. Preheat the oven to high and place a rack in the lowest slot in the oven. Line a baking sheet with parchment
  2. Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges and place in a bowl.
  3. Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
  4. Roast for 10-15 minutes until caramelized. Remove from oven and flip over. Bake another 10-15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
  5. While the squash is roasting, make the pesto: (1) warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. (2) Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). (3) add the cheese to the bowl along with 1-2 TB more olive oil and stir until combined and salt to taste. This is not a traditional pesto – more nutty than herby and not so much oil.
  6. Once the squash is roasted, place in a large bowl and toss with pesto to taste.