Roasted until tender and drizzled with herb-y hazelnut pesto, this squash is a snackable ode to autumn.
- sage (1/4 cup, chopped)
- olive oil (4 tablespoons)
- garlic (1 clove, smashed)
- hazelnuts (1/3 cup, toasted)
- ricotta salata (2 tablespoons, crumbled or chopped to medium-fine)
- salt (1 pinch)
- butternut squashes (2–3 1/2lbs when unpeeled)
- olive oil (2 tablespoons)
- maple syrup (1 teaspoon)
- salt (1 teaspoon)
- cayenne (1/4–1/2 teaspoon depending on taste)
Preheat oven to 500° F and place rack in the lowest slot in the oven.
Line a baking sheet with parchment.
Peel butternut squash, cut in half lengthwise, and remove seeds.
Halve each squash half widthwise, right where the slender part curves out to the bulge.
Cut each quarter into 1-inch wedges and place in a bowl.
Toss squash with olive oil, sugar, salt, and cayenne, then place in a single layer on baking sheet.
Roast for 10–15 minutes until caramelized, then remove from oven and flip over.
Bake another 10–15 minutes until caramelized on opposite side and cooked all the way through.
While squash is roasting, make the pesto. Warm 3 tablespoons olive oil, sage, and garlic in a small pan over very low heat, just until the oil bubbles.
Pour herbed oil into a small bowl, reserving garlic clove.
Place toasted hazelnuts in mini food processor along with garlic clove. Process until finely crumbled, and add to bowl along with cheese and 1–2 more tablespoons olive oil.
Stir until combined and salt to taste.
Once squash is roasted, place in a large bowl and toss with pesto to taste.