It's Fall and I love this time of year...the crisp days, the bright blue sky, and the colors: the oranges and the golds, both in the landscape and on my plate.
And I am a sucker for pumpkins, especially these warty pumpkins. These bumps add so much personality to these autumn squashes!
Speaking of squash, 'tis the season for butternut squash. (An FYI tidbit: butternut squash is known as butternut pumpkin in Australia and New Zealand). Anyway, it's in abundance right now and so is the sage in my garden. These two fall flavors make a great combination. Sage pesto has now taken the place of basil pesto and it's just as tasty as the summer basil version.
1 butternut squash
1 bunch of sage
1/3 c. olive oil
3 cloves garlic
1/4 c. pine nuts, toasted
big pinch of sea salt
Preheat oven to 400 degrees.
Peel and slice squash into 1/2 inch slices, removing seeds. Line a baking sheet with parchment paper and lightly grease with oil. Place the squash on the baking sheet in a single layer.
Prepare the pesto: Put the sage, olive oil, garlic, pine nuts and salt in a food processor and process until fairly smooth.
Coat the squash slices with the pesto. Bake for 30 minutes or until tender.
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