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Yields6 Servings
 2 tbsp VSOP Picholine Extra Virgin Olive Oil, or your favorite robust varietal
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 medium Butternut Squash, peeled and cut into 3 to 4 inch sticks no more than 1 inch thick
 1 tsp Fine Sea Salt pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Fresh Sage Leaves, tightly packed
  cup Toasted Pumpkin Seeds
  cup VSOP Extra Virgin Olive Oil, your favorite fruity medium intensity varietal, or you can use wild mushroom & sage, gremolata, or garlic evoo instead
  cup Crumbled Feta Cheese, or you can substitute ricotta salata or grated pecorino pinch Fine Sea Salt, to taste pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Toasted Pumpkin Seeds
  cup Crumbled Feta Cheese, or you can substitute ricotta salata or grated pecorino romano
1

Preheat the broiler or oven to 500 degrees Fahrenheit and adjust the rack to the the highest position in the oven.

2

Combine the EVOO and balsamic vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly.

3

Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

4

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

5

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

6

Arrange the butternut squash on a decorative platter (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm. Enjoy!

Ingredients

 2 tbsp VSOP Picholine Extra Virgin Olive Oil, or your favorite robust varietal
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 medium Butternut Squash, peeled and cut into 3 to 4 inch sticks no more than 1 inch thick
 1 tsp Fine Sea Salt pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Fresh Sage Leaves, tightly packed
  cup Toasted Pumpkin Seeds
  cup VSOP Extra Virgin Olive Oil, your favorite fruity medium intensity varietal, or you can use wild mushroom & sage, gremolata, or garlic evoo instead
  cup Crumbled Feta Cheese, or you can substitute ricotta salata or grated pecorino pinch Fine Sea Salt, to taste pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Toasted Pumpkin Seeds
  cup Crumbled Feta Cheese, or you can substitute ricotta salata or grated pecorino romano

Directions

1

Preheat the broiler or oven to 500 degrees Fahrenheit and adjust the rack to the the highest position in the oven.

2

Combine the EVOO and balsamic vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly.

3

Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

4

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

5

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

6

Arrange the butternut squash on a decorative platter (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm. Enjoy!

Roasted Butternut Squash With Toasted Pumpkin Seed Pesto

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