Meat Free Monday
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
- 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
- Preheat the oven to high and place a rack in the lowest slot in the oven. Line a baking sheet with parchment
- 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.
- Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
- 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.
- 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.
- Once the squash is roasted, place in a large bowl and toss with pesto to taste.
WOW! Just imagining how much I will be able to impress some guests who are coming for dinner this week with this!
Love the sound of this. How did you toast your hazlenuts?
Thanks for sharing this amazing recipe. I’m looking forward to making this… and tasting it! :))
I plan on making this– it looks amazing!
Could you substitute another cheese instead?
Cait, I would imagine you could try a cheese like feta perhaps
I imagine feta would work well Connie
Love the sound of this and i imagine that pesto would work really well with other dishes too?
Hi Thea, yes, I am sure it would work wonderfully well with other dishes too. Let us know if you try it out in other ways, what works best.
Wow, this sounds so good.
I love this flavor combination!
This sounds really amazing My mouth positively watered reading the description.
Sounds absolutely wonderful! Great vegetable accompaniment and appetizer – bound to impress!
Oh wow indeed!
Ooh, this sounds delicious. Your recipes are the best. (although I may be prejudiced because I am a vegetarian.). Thanks for sharing.
Yummy sounding pesto! Wonder if it would taste good iwth mozarrella? Tonite we’re doing quiche with red and green peppers and onions (peppers very good cancer fighting food) Am doing the quiche with only two whole eggs and 4 egg whites. Light on the cheese. Salad and baked sweet potatoe fries. I love white and red potatoes, but am getting used to swapping out for sweet potatoes and baked with cayenne or black pepper and sea salt drizzled with oil, they aint bad!
I have a page on my site with lotsa meat-free anti-cancer recipes and other nutrition info for us survivors. Will you guys visit if you get a chance? http://www.1uponcancer.com/anti-cancer-recipes-nutrition/
Also, a blip on Meatless Monday with links to more info.http://www.1uponcancer.com/page/4/