Caramelized Butternut Squash Wedges with a Sage HazelnutPesto
"Sage and butternut squash are a classic pairing. This is my riff on that pairing - a combination of squash wedges roasted at a very high heat topped with a hazelnut, sage, and ricotta salata pesto-ish topping. The idea to make a pesto using sage was inspired by the sage pesto in the Zuni Cafe Cookbook. The finished dish is great hot or at room temperature. - melissav..."
INGREDIENTS
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1/4 cup sage, chopped
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4-5 tablespoons olive oil
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1 clove garlic, smashed
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1/3 cup hazelnuts, toasted
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1/4 cup 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble
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salt
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2 butternut squashes [about 3.5 lbs total when unpeeled]
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2 tablespoons olive oil
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1 teaspoon sugar
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1 teaspoon salt
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1/4-1/2 teaspoons cayenne, depending on taste
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