CARAMELIZED BUTTERNUT SQUASH WEDGES WITH A SAGE HAZELNUT PESTO
http://www.food52.com/recipes/7374_c...hazelnut_pesto
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This recipe was entered in the contest for Your Best Butternut Squash
A&M's Testing Notes:
Remember that potato chip commercial that goes: "Betcha can't eat just one?" Well, that's kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav's squash develops gorgeous bronzed edges and an almost candied interior. A hint of cayenne brings a subtle kick. The pesto, almost impossibly fragrant, is rich and subtle at the same time. It's garlicky without being overpowering, the toasted hazelnuts give it richness and depth, and the ricotta salata lends the otherwise earthy pesto a fresh salinity. We dare you to eat just one wedge. - A&M
melissav's Notes:
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
Serves 4
Sage, Hazelnut, Ricotta Salata Pesto:
1/4 cup sage, chopped
4-5 tablespoons olive oil
1 clove garlic, smashed
1/3 cup hazelnuts, toasted
1/4 cup + 2 TB ricotta salata, crumbled or chopped until a medium fine crumble
salt
Butternut Squash:
2 butternut squashes [about 3.5 lbs total when unpeeled]
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4-1/2 teaspoon cayenne, depending on taste
1. Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.
2. Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges (see picture) and place in a bowl.
3. Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
4. Roast for 10-15 minutes until caramelized. Remove from oven and flip over. Bake another 10-15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
5. While the squash is roasting, make the pesto: (1) warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. (2) Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). (3) add the cheese to the bowl along with 1-2 TB more olive oil and stir until combined and salt to taste. This is not a traditional pesto - more nutty than herby and not so much oil.
6. Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.
You warm the garlic clove with the sage and oil. Once warmed, you put the sage and oil in a bowl. You reserve the garlic clove after it is warmed because you will be adding it to the processor with the nuts in the next step. Hope this helps.
parker added I have an obsession for butternut squash ravioli, but I'm usually disappointed by its blandness. So I did an "inside out" version, dumping this whole dish into a big bowl of linguini. Big flavour at last - worked great!
mtrelaun added Did you know that this recipe makes the most delicious soup ever? Last night I puréed the roasted squash with chicken stock, and it was fab. I've made it into soup twice. The first time, I topped it with the pesto. The second time, I didn't have the ingredients for the pesto so I put a blob of Greek yoghurt and some bacon crumbles on top. Fab both times!
hardlikearmour added Another recipe I've seen that uses ricotta salata suggests either French feta, pecorino romano, or cotija. For this recipe i think the pecorino would be too hard, but the cotija or feta would work well.