If you’re searching for a fall-inspired side dish or vegetarian main, this Roasted Butternut Squash with Sage is a showstopper. The natural sweetness of butternut squash pairs beautifully with earthy sage, nutty toasted pumpkin seed pesto, and the salty creaminess of ricotta salata. This dish is easy to prepare yet impressive enough for Thanksgiving or any special dinner party.
Ingredients
Roasted Squash & Sage
- 1 large butternut squash (2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp extra virgin olive oil (preferably a robust variety) — You can use High Phenol Kalamata Reserve (Greece) – Robust Extra Virgin Olive Oil for depth and complexity
- 8–10 fresh sage leaves
- Salt and freshly ground black pepper
Toasted Pumpkin Seed Pesto
- ½ cup raw pumpkin seeds (pepitas)
- 1 garlic clove (or more to taste)
- ½ cup fresh parsley or basil leaves
- ¼ cup finely grated Parmesan (or extra ricotta salata)
- ⅓ cup olive oil (a clean extra virgin — you may use the same olive oil you roast with)
- 1 tbsp fresh lemon juice
- Pinch of salt
Assembly & Garnish
- 3 oz ricotta salata, crumbled or shaved
- A drizzle of Tuscan Herb Infused Olive Oil as a finishing accent
Instructions
1. Roast the Butternut Squash
- Preheat oven to 400 °F (200 °C).
- In a bowl, toss the squash cubes with 2 tbsp of extra virgin olive oil, salt, pepper, and gently press sage leaves among the cubes.
- Spread in a single layer on a lined or lightly oiled baking sheet.
- Roast for 25–30 minutes, turning once, until edges are golden and the flesh is tender.
2. Prepare the Toasted Pumpkin Seed Pesto
- In a dry skillet over medium heat, toast pumpkin seeds for 3–4 minutes, stirring, until they are fragrant and lightly golden.
- Transfer seeds, garlic, herbs, Parmesan, lemon juice, and salt to a food processor.
- Pulse while streaming in olive oil until you reach a slightly coarse paste (some texture is desirable).
3. Assemble & Serve
- Transfer the roasted squash to a serving platter or shallow bowls.
- Spoon or dot the pumpkin seed pesto over the surface of the squash.
- Crumble or shave ricotta salata on top.
- Finish with a light drizzle of Garden of Eden’s Tuscan Herb Infused Olive Oil to lend a subtle herbal accent.
- Serve while warm.
Tips & Variations
- Choose a bold olive oil for roasting. A robust extra virgin olive oil like Garden of Eden’s Kalamata Reserve stands up well to heat while imparting flavor.
- Use the infused oil for finishing. Drizzling an herb-infused oil at the end ensures the delicate herbal notes don’t degrade under high heat.
- Prep ahead. The squash can be roasted and the pesto made a day ahead—store pesto with a thin film of oil over its surface to prevent oxidation.
- Texture adjustment. If you want a lighter pesto, use half pumpkin seeds and half walnuts or sunflower seeds.
- Vegan option. Skip the Parmesan and ricotta salata; consider toasted breadcrumbs or a plant-based salty crumble instead.