Delicata Squash with Pesto, Hazelnuts, and Sage
sandravalvassori.com
Servings: 4
Ingredients
- 2 Delicata squash washed well
- 2 Tablespoons unrefined coconut oil melted (or extra virgin olive oil)
- 1 Tablespoon maple syrup or honey
- 1/2 teaspoon Kosher salt
- freshly ground black pepper to taste
- 1/4 cup skinned hazelnuts*
- 6-8 sage leaves
- 1 Tablespoon extra virgin olive oil
- flaky salt to finish optional
- For the pesto:
- 2 cups fresh basil leaves lightly packed
- 2 Tablespoons pine nuts
- 3 garlic cloves peeled
- 1/2 teaspoon each salt and freshly cracked pepper
- ½ cup grated Parmesan cheese
- 1/2 cup olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.**
- Trim the ends of the delicata squash and slice them in half lengthwise. Using a melon scooper, or spoon, scoop out the seeds and discard. Cut each half into 1-inch squares or 1/2-inch, half-moon slices and place in a large bowl. Toss together the squash, oil, maple syrup, salt, and pepper, and then spread it out on prepared sheet pan. Roast until caramelized and golden, tossing once, 20 minutes if cubed, 25-30 minutes if sliced in half moons or rings.
- Make the pesto: Combine basil, pine nuts, garlic, salt and pepper, and Parmesan in the bowl of a food processor. With the motor running, add olive oil in a slow stream until emulsified. If making ahead, store in an airtight container in the refrigerator for up to 1 week.
- Fry the sage leaves: Line a small plate with a paper towel. In a small pan, heat 1 tablespoon of extra virgin olive oil over medium-high heat until hot. Fry the sage leaves in the oil until crispy (this only takes 2-3 seconds). Transfer the leaves to the plate. Set aside.
- Just before serving, thin 1/4 cup of the pesto with a few tablespoons water. Spread the pesto on a large platter and place the roasted squash on top. Top the squash with the hazelnuts and crumble the fried sage leaves over top. Sprinkle with flaky salt, if using, and serve immediately.
Notes
*To toast and remove the skin from the hazelnuts, preheat oven to 350 degrees and place the nuts on a baking sheet in one layer. Bake for 10-12 minutes until lightly golden. Wrap the nuts in a kitchen towel and use the towel to rub the nuts vigorously until most of the skins come off. Don't worry if some of the skin remains - that is fine.
**The squash will need space on the sheet pan to caramelize and brown nicely. Use two sheet pans if you need to in order to not crowd the squash pieces.
Make-ahead instructions:
You can roast the squash up to 4 hours ahead of time and leave cool to room temp. When ready to reheat, preheat oven to 425 degrees and cook for about 10-12 minutes. Proceed with recipe.
**The squash will need space on the sheet pan to caramelize and brown nicely. Use two sheet pans if you need to in order to not crowd the squash pieces.
Make-ahead instructions:
You can roast the squash up to 4 hours ahead of time and leave cool to room temp. When ready to reheat, preheat oven to 425 degrees and cook for about 10-12 minutes. Proceed with recipe.