A vibrant, sweet-heat roasted butternut dish finished with Cinnamon Pear Balsamic and topped with a bold Habanero–Sage pesto brightened with fresh lemon. Perfect for early spring entertaining, Easter gatherings, or a standout seasonal side.
Ingredients:
For the Roasted Butternut Squash
- 1 medium butternut squash, peeled and cut into 3–4 inch sticks (no more than 1 inch thick)
- 2 tablespoons Olive Amelia Habanero Olive Oil
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1–2 tablespoons Olive Amelia Cinnamon Pear Balsamic (for finishing)
- 1 teaspoon fresh lemon zest
For the Bright Habanero–Sage Pesto
- 1/4 cup tightly packed fresh sage leaves
- 1/3 cup toasted pumpkin seeds
- 1/3 cup Olive Amelia Habanero Olive Oil
- 1–2 teaspoons Olive Amelia Cinnamon Pear Balsamic
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/3 cup ricotta salata (plus extra for garnish)
- Sea salt and freshly ground black pepper to taste
Instructions:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the butternut squash with the Habanero Olive Oil until evenly coated. Arrange in a single layer on the prepared baking sheet and season generously with sea salt and freshly ground black pepper.
- Roast for 20–25 minutes, flipping halfway through, until tender and caramelized at the edges.
- While the squash roasts, prepare the pesto. In a food processor, combine the sage leaves, toasted pumpkin seeds, Habanero Olive Oil, Cinnamon Pear Balsamic, lemon juice, lemon zest, and ricotta salata. Process until smooth but still slightly textured. Season with salt and pepper to taste.
- Transfer the roasted squash to a serving platter. While still warm, drizzle lightly with the Cinnamon Pear Balsamic and sprinkle with fresh lemon zest for brightness.
- Spoon the Bright Habanero–Sage Pesto over the squash. Finish with additional crumbled ricotta salata and a small handful of baby arugula or microgreens for a fresh spring touch.
- Serve warm or slightly room temperature for entertaining.