Total Time: 45 mins | Serves 4-6
Polly Lappetito
2 Delicata squash, halved lengthwise and seeds removed
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped fresh sage leaves
1/2 cup chopped toasted hazelnuts
1 large shallot
1/4 cupgolden balsamic vinegar (optional)
Full large shallot, finely diced.
Step 1
Preheat your oven to 375°F. Slice the Delicata squash into 1/4-inch thick half-moons. Place the sliced squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the squash evenly. Roast in oven for 10 minutes or until the squash is caramelized at the edges and fork tender.
Step 2
While the squash is roasting, take the diced shallot and soak in balsamic vinegar. Toast the hazelnuts in a dry skillet over medium heat until fragrant. Be careful not to burn them. Once toasted, roughly chop the hazelnuts.
Step 3
Fry the whole sage leaves in olive oil until the leaves start to curl. Pull out as soon as they start to color, place on paper towel to dry out, then loosely crumble.
Step 4
Combine hazelnuts, vinegar, shallot, sage and olive oil in a small bowl. We call this the sage-hazelnut pesto.
Step 5
Once the squash is done, transfer it to a serving platter. Pour over the sage-hazelnut pesto over the squash when it’s warm. Add shaved pecorino if desired. Serve immediately.
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