Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salada
For the Roasted Butternut Squash1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca2 tablespoons of Ripe Peach White Balsamic1 teaspoon sea saltfreshly ground pepperPreheat the broiler or oven to 500 F. and adjust the rack to the highest position in the […]
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