Photo Slideshows
Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto
Our new kitchen and home shop, Provisions, is coming soon!
Sign up now and get $10 when we open.
Sign up now and get $10 when we open.
Comments (8)
over 2 years ago melissav
Thanks everyone. I like the idea of tiny cubed and browned pancetta!
over 2 years ago dymnyno
To ease the torture of cutting the butternut squash: after it is peeled (and is slimy and a little hard to hold) hold the thin part with a hand towel and start slicing the bulb end first with a large sharp knife into slices. After the bulb is sliced the rest is easy.
over 2 years ago amanda
Amanda is a co-founder of Food52.
Great tip -- thank you!
over 2 years ago karen selznick
Someone told me that I should slightly bake it or micowave it before slicing. It would cut down the amount of time I had in slicing. It was really a struggle.
over 2 years ago Kitchen Butterfly
Yummy, I love the creaminess of the salata pesto and the flavour combinations sing autumn. I bet chestnuts would make a wonderful swap for the hazelnuts too. Congratulations melissav
over 2 years ago KitchenLittle
wow!! this looks amazing! for those of us for whom cheese does not please, what other salt could be added to the pesto?
over 2 years ago amanda
Amanda is a co-founder of Food52.
How about tiny cubed and browned pancetta?
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
This looks absolutely delicious - another week of tough decisions!!!