Ingredients

• #Sage, hazelnut, ricotta salata pesto#
• Olive oil – 4 to 5 tablespoons.
• Chopped sage – 1/4 cup.
• Toasted hazelnuts – 1/3 cup.
• Smashed garlic clove – 1 no.
• Salt – to taste.
• Ricotta salata – 1/4 cup. (It should be crumbled or chopped).

• #Butternut squash#
• Butternut squashes – 2 nos. (About 3.5 lbs total when unpeeled).
• Sugar – 1 teaspoon.
• Olive oil – 2 tablespoons.
• Salt – 1 teaspoon.
• Cayenne – 1/4 or 1/2 cup (according to your preference).

Cooking guidelines

A rack should be placed in the lowest slot.

Line a baking sheet with parchment.

Butternut squash must be peeled and cut into half lengthwise.

Seeds must be removed.

Each squash must be cut half in half widthwise exactly where the central part curves out to the bulge.

Each quarter must be cut into 1-inch wedges.

They should be placed in a bowl.

Toss squash with olive oil, cayenne, salt and sugar.

It should be placed in a single layer on the baking sheet.

You have to roast it for 10 to 15 minutes until caramelized.

Remove from oven and flip over.

Bake for another 10 to 15 minutes until caramelized on the other side and cooked through.

When the squash is roasting, you can make the peso.

Take a small pan and place it over very low heat.

Warm garlic, sage and 3 tablespoons of olive oil in the pan until the oil bubbles.

Pour in a small bowl reserving the garlic clove.

Toasted hazelnuts must be placed in a food processor with garlic clove.

Process until a fine crumble.

Add to the bowl.

Cheese must be added to the bowl.Add 1 to2 tablespoons of olive oil.Stir until well combined.Add salt to taste.When the squash is roasted, it must be place in a large bowl.Toss with pesto to taste.Finally dig in.