Roasted Butternut Squash with Sage, Toasted Pumpkin Seed Pesto & Ricotta Salata

Roasted Butternut Squash with Sage, Toasted Pumpkin Seed Pesto & Ricotta Salata is a delectable autumn or holiday dish featuring tender squash cubes topped with savory pesto and creamy ricotta.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/4 cup fresh sage leaves
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• Ricotta salata cheese, crumbled, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. In a food processor, combine toasted pumpkin seeds, sage leaves, garlic, Parmesan cheese, and extra virgin olive oil. Pulse until a coarse pesto forms. Season with salt and pepper to taste.
4. Remove roasted squash from the oven and let cool slightly.
5. Spread the toasted pumpkin seed pesto over the roasted squash cubes.
6. Sprinkle crumbled ricotta salata cheese over the top.
7. Serve warm as a side dish or appetizer.