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Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

melissav
  • minutes
  • Serves 4

INGREDIENTS

2

Butternut squashes

1 clove

Garlic

1/4 cup

Sage

1/4 tsp

Cayenne

1

Salt

1 tsp

Salt

1 tsp

Sugar

6 tbsp

Olive oil

1/3 cup

Hazelnuts, toasted

1/4 cup

\n2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble\n\n