Recipe: Roasted butternut squash with walnut pesto

by Lauren Hamilton of The Bearded Pig // photo by Agnes Lopez

Roasted butternut squash with walnut pesto

Yield: 4 servings

Roasted butternut squash with walnut pesto


  • Pesto:
  • ¼ c. sage, chopped fine
  • 4-5 T. olive oil 
  • 1 clove garlic, whole
  • pinch red pepper flake 
  • 1/3 c. walnuts, toasted 
  • 1 tsp. lemon zest 
  • ¼ c. crumbled ricotta salata
  • Squash:
  • 2 butternut squash 
  • 2 T. olive oil
  • 1 tsp. sugar 
  • 1 tsp. salt 
  • ½ tsp. cayenne


  1. Preheat oven to 500°F and line baking sheet with parchment paper.
  2. Place walnuts on baking sheet and toast in oven while preheating, about seven minutes.
  3. Peel squash, cut lengthwise and then into 1 in. x 5 in. wedges.
  4. Toss wedges in oil, sugar, salt and cayenne and place in single layer on lined baking sheet.
  5. Roast squash 10-12 minutes on one side. Turn over with spatula and roast 7-10 more minutes. 
  6. While squash is roasting bring chopped sage, three tablespoons of oil, red pepper flake and one whole garlic clove to a simmer. Remove from heat.
  7. Combine toasted walnuts and the garlic clove in food processor. Pulse until fine crumb. 
  8. Fold together nut and garlic crumb mix with oil, sage and lemon zest.
  9. Toss roasted squash in pesto mix and top with ricotta salata to serve.