2 butternut squashes (about 3.5 lbs), peeled, quartered, seeds removed
2 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
1/4-1/2 teaspoon cayenne pepper, to taste
Cut each squash quarter into 1 inch wedges and place in a bowl. Toss with olive oil, sugar, salt, and cayenne. Arrange in a single layer on baking sheet lined with baking parchment. Roast at 500F for 10 to 15 minutes, until caramelized, rearranging as needed for even roasting. Remove from oven and flip squash pieces. Bake another 10 to 15 minutes until caramelized on the other side and cooked through, again rearranging as needed. Remove to a large bowl and toss with pesto.
Sage hazelnut pesto:
1/4 cup fresh sage, chopped
4-5 Tbsp. olive oil
1 clove garlic, crushed
1/3 cup hazelnuts, toasted
6 Tbsp. ricotta salata, crumbled or chopped to a medium-fine crumble
salt to taste
Warm 3 Tbsp. olive oil, sage, and garlic over very low heat until the oil begins to bubble. Pour into a small bowl, reserving the garlic clove. Place the toasted hazelnuts and reserved garlic in food processor, blender (using a small container if available), or mortar and process/grind into a coarse meal; add to the bowl. Add the cheese and 1-2 Tbsp. more olive oil and stir until combined; add salt to taste.
(Note: Since I can’t eat squash, I’m thinking this could be made with chunks of sweet potato by modifying the roasting time. dh.)
Adapted from food52.com