If I had to pick a favorite side dish, this would definitely be the winner. All the flavors compliment each other so well, making it the most crave worthy side dish. I love making it for thanksgiving or even in the summer with grilled chicken. The recipe can be altered depending on what you have in your kitchen or what looks good in the grocery store. I sometimes use a combination of sweet potatoes and butternut squash, and other times I substitute the walnuts instead of the hazelnuts. It all depends on what types of flavors you want. The pesto recipe is a great framework and can be manipulated to achieve different tastes (i.e. add a touch of lemon or a different herb). I highly recommend this recipe and know you will enjoy it!
- Butternut Squash, peeled, seeded, diced into half inch cubes
- ⅓ cup plus one tablespoon olive oil
- ½ teaspoon Maldon salt
- ½ cup hazelnuts, roasted and peeled
- 20 sage leaves, about 1 packet
- 3 cloves garlic
- ¼ cup Parmesan cheese
- Preheat oven to 425 degrees. Toss butternut squash with 1 tablespoon olive oil and salt. Place on baking sheet and roast for about 40 minutes, stirring occasionally. Meanwhile, heat ⅓ cup olive oil over medium heat in a small sauté pan. Sauté garlic and sage for about 3 minutes. Remove from heat and let cool. In a food processor with a blade process the hazelnuts, olive oil, sage, garlic, and Parmesan cheese. Toss butternut squash with the pesto; serve warm or hot.