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Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

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, Picholine, or Coratina2 tablespoons of Pumpkin Pie Spice White Balsamic1 teaspoon sea saltfreshly ground pepperPreheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven.  Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly.  Toss the butternut squash with the mixture and arrange the squash in...

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