Tender butternut squash sticks are coated in our Milanese Gremolata Olive Oil and Lemon White Balsamic Vinegar, creating a caramelized, golden exterior with a hint of citrusy zest. Complemented by a vibrant Pumpkin Seed Pesto, crafted with fresh sage leaves, toasted pumpkin seeds and a touch of cheese, this dish is creamy, herbaceous and has all the makings of new favorite side dish.

Roasted Butternut Squash Recipe

I N G R E D I E N T S :

• 1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
• 2 tablespoons of intense Rocky Mountain Olive Oil Milanese Gremolata Olive Oil
• 2 tablespoons of Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 1 teaspoon sea salt
• freshly ground pepper

I N S T R U C T I O N S :

1. Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the Milanese Gremolata Olive Oil and Lemon White Balsamic Vinegar in a bowl large enough to hold the butternut squash and whisk to combine thoroughly.
2. 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.
3. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Pumpkin Seed Pesto Recipe

I N G R E D I E N T S :

• 1/4 cup tightly packed fresh sage leaves
• 1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
• 1/3 cup Rocky Mountain Olive Oil Milanese Gremolata Olive Oil
• 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino 
• sea salt and pepper to taste

I N S T R U C T I O N S :
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, Milanese Gremolata Olive Oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble:

Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.

SERVES 4-6