Make Ahead
Caramelized Butternut Squash Wedges With Sage-Hazelnut Pesto
Popular on Food52
130 Reviews
Rachel S.
December 16, 2023
I've had these on my radar for years and years now and finally made them this Thanksgiving. SO good; they were the best-received side of the night. Followed the recipe exactly. I did make them about a week later again using macadamia nuts and I personally preferred the hazelnuts, though some comments mentioned Brazil nuts being a solid option so I'll be trying that in the future. Either way, really incredible recipe.
brandonnyc
November 20, 2022
Once incorporated into the Thanksgiving menu a decade ago, it hasn't budged: the mere suggestion of an alternative elicits panic, glowers and threats of divorce. Because of a hazelnut allergy in the family, I use Brazil nuts, with no sacrifice of deliciousness.
JodyO
February 3, 2022
Absolutely delicious! Thank you! I didn't have hazelnuts, so substituted with Pecans and it was still delicious.
RossB
January 8, 2020
It was a hit! I looked like a genius! Modifications I made: uncharacteristically, I used pre cut chunks of butternut squash; toasted raw hazelnuts in microwave so I didn’t burn ANY; used more garlic; used fresh and dried sage. Last night I went to make this and didn’t have the squash I thought, so I used (pressure cooked) Jerusalem artichokes, then briefly broiled. It’s also a terrific combination.
Lisasaintlouis
October 5, 2018
Can someone clarify the ingredient list for the pesto? My monitor shows that after the hazelnuts I need 1/4 cup of something that does not appear. Next is listed 2 tablespoons of ricotta salata. Is that meant to be 1/4 cup + 2 tablespoons of the cheese or am I missing an ingredient?
jungli_beleza
October 5, 2018
1/3 cup Hazelnuts, toasted
1/4 cup ricotta salata, 2 tbsps. Of which should be medium fine crumbles (to be used as a finishing topping with the pesto).
1/4 cup ricotta salata, 2 tbsps. Of which should be medium fine crumbles (to be used as a finishing topping with the pesto).
Andrew A.
November 14, 2017
Has anyone tried this with cubed butternut squash? I'm feeding 12 and think it would be much easier to cube and roast. Thoughts?
Cheryl
November 14, 2017
I haven't tried that way (but think I will the next time). love this and made this several times and the slices are awkward to eat. Plus if it was cubed, the pesto and cheese could be more evenly distributed. Just make sure the cubes don't get overdone.
Ann.T
November 27, 2016
Every Thanksgiving, I like to try a new side dish out along with the usual dishes. Everyone loved this, and voted it into regular rotation!
I did as others did and adjusted per what I had on hand (walnuts and feta instead of hazelnuts and ricotta salata).
I bet this will also be a huge hit at the holiday potluck, as it can be served at room temp.
I did as others did and adjusted per what I had on hand (walnuts and feta instead of hazelnuts and ricotta salata).
I bet this will also be a huge hit at the holiday potluck, as it can be served at room temp.
cindy
November 22, 2015
Hi I am going to make this for my side to bring to my in laws. There are quite a few of us, and even in their large kitchen it gets pretty crowded. Could you give me suggestions for preparing this ahead of time and re heating it when it's dinner time. Thanks so much! Cindy
Susan
November 3, 2015
This was on our thanksgiving menu last year and it was well enjoyed. I was thinking of making it again this year. This time for my husband's family. The only issue is that there are two people in his family with tree nut allergy. Any suggestions for subbing the hazelnuts? I was considering pepitas or sunflower seeds. Thoughts?
epicharis
October 12, 2015
This was incredible. I made a double batch of the pesto because I figured it would be tempting and sure enough, my boyfriend and I are spreading it on toast. The squash is just perfect. Thank you for this!
Samantha A.
December 3, 2014
Soooo good. We made this for Thanksgiving and it turned out amazing. It was the most popular dish on the table. Thank you!
Sharon F.
November 15, 2014
Very yummy. Just made it for dinner tonight. The ricotta salata was not necessary and next time (if I don't have any on hand) I might just leave it out. I thought it would melt with the warm oil or the hot butternut squash, but it stayed intact.
Marie
November 15, 2014
Sure looks great! I usually cube the butternut squash and bake it (paprika and olive oil) Another wonderful way to eat this yummy squash!!
Kira F.
November 4, 2014
This was unbelievably good!! I didn't have hazelnuts so used cashews - still great. I had to search 4 grocery stores for Ricotta Salata but was pleasantly surprised to learn it's not that expensive of a cheese. Now I just need to figure out how to use the rest of it. :-P
DellaConsuela
October 24, 2014
I can't believe how good this is! got some butternut squash in my CSA box and was looking for something new. I used pecans instead of hazelnuts (I live in the south and they're always on hand). Fabulous! would definitely make for company
Callie H.
October 6, 2014
This was AMAZING! I ended up just finely chopping the garlic and putting that in the olive oil with sage, let that cook a few minutes and then pour that over the nuts and added cheese. I was without a food processor and I really liked the nutty taste this provided it was really great.
Josie M.
March 22, 2014
So, so delicious! We'll definitely be making this many more times! (I used feta in place off the ricotta).
ksschapp
January 4, 2014
Made this for Thanksgiving and even my picky eaters loved it. Looking forward to finding other uses for the pesto.
gotham G.
June 1, 2013
Absolutely delicious! I made this as a side dish for a small dinner party at my house and we all literally fought over the last serving. Thank you for sharing this yummy recipe!
Lori L.
January 21, 2013
Congrats on this! http://www.purewow.com/entry_detail/recipe/4483/Butternut-squash-from-a-crowd-sourced-cookbook.htm
Trillinchick
December 26, 2011
I am confused about the garlic in the ingredients and recipe. It calls for 1 clove of garlic. It says to mix the garlic with olive oil and sage, and to reserve 1 clove of garlic? I don't understand - 1 clove or 2? I went to the question section first but none them appeared to have been answered. Help us out, please!
Thank you.
Thank you.
melissav
December 26, 2011
After you warm the garlic with the sage and oil, you put the sage and oil in a bowl. You reserve the garlic clove because you add it to the processor with the nuts. I hope this helps.
melissav
December 26, 2011
You warm the garlic clove with the sage and oil. Once warmed, you put the sage and oil in a bowl. You reserve the garlic clove after it is warmed because you will be adding it to the processor with the nuts in the next step. Hope this helps.
EmilyC
November 27, 2011
I made this for Thanksgiving, and my husband declared it the star of the meal! I'm kicking myself for waiting so long to try it! What a fabulous combination of flavors and textures...I'll be making this again and again.
fearlessem
October 24, 2011
So glad this got re-highlighted on the site. I made it last year, it was super awesome, and then I promptly forgot about it. Can't wait to make it again!
Miamac
October 20, 2011
I made this last winter and it was so amazingly good that my sister still mentions it. It's all we ate for dinner that night. Now that Thanksgiving approaches, it's at the top of my list! so good and so easy!
Atlanticgull
October 15, 2011
Wow. Wow. Wow.
This just earned a much desired spot on a very competitive T-day table. You are a genius.
This just earned a much desired spot on a very competitive T-day table. You are a genius.
Atlanticgull
October 15, 2011
Wow. Wow. Wow.
This just earned a much desired spot on a very competitive T-day table. You are a genius.
This just earned a much desired spot on a very competitive T-day table. You are a genius.
mtrelaun
October 6, 2011
Did you know that this recipe makes the most delicious soup ever? Last night I puréed the roasted squash with chicken stock, and it was fab.
melissav
October 12, 2011
Great idea. Did you top it with some of the pesto or blend the pesto into the soup?
melissav
October 12, 2011
Great idea. Did you puree the pesto with the soup or use it as a topping? I'm going to give this idea a whirl . . .
mtrelaun
October 19, 2011
@melissav, I've made it into soup twice. The first time, I topped it with the pesto. The second time, I didn't have the ingredients for the pesto so I put a blob of Greek yoghurt and some bacon crumbles on top. Fab both times!
liz.wellbelovedstone
October 6, 2011
LOVED this dish! Served it over a garlic couscous. Will be making it again very soon! Thank you for posting this (I got it from Whole Foods' page yesterday).
arielleclementine
September 14, 2011
what a wonderful recipe! this is probably the most delicious butternut squash i've ever had. thanks so much for sharing :)
parker
May 15, 2011
I have an obsession for butternut squash ravioli, but I'm usually disappointed by its blandness. So I did an "inside out" version, dumping this whole dish into a big bowl of linguini. Big flavour at last - worked great!
dymnyno
March 24, 2011
If you baked it at lower heat as I did for my Spicy Butternut Salad it would caramelize better and not burn (as it appears from your picture yours did). I have been making my version a year before the contest and it is perfect every time! It looks like Sara Schatz styled yours after my photo.
tburns01
January 18, 2011
I made this last night with some Butternut squash from our CSA and it was FABULOUS!! It was one of the best squash recipes I have ever tried. I will definitely make it again as we have an over abundance of butternut squash in our root cellar.
healthierkitchen
January 17, 2011
I made this a while back and loved it and just made it again this past weekend for a dinner party and I just wanted to mention again how delicious this combination is. The flavors really balance each other. Really delicious!
Erin K.
January 2, 2011
This recipe caught my eye and I could not wait to try it. I made it without the pesto and added it to my beef stew. Absolutely fabulous!
MadeInMaine
December 12, 2010
It's crunch time now, and I'm making this for a shindig on Tuesday night. Is there any special trick to toasting the hazelnuts? Temperature? Time? Thanks and holiday wishes to all!
melissav
December 12, 2010
You can toast them a number of different ways - You can put a small fry pan over low heat and dump in the nuts and stir them from time to time until they start to smell and look toasty. You can also do the same in the oven or toaster over at 325. I'd check on them after 3-5 minutes.
avimom
December 10, 2010
Made it for a Hanukkah party last weekend. Could not find hazelnuts or ricotta salata and substituted filberts and gorgonzola. Was delish, although I'm sure the original is better. Was the perfect dish to bring and serve at room temperature. The touch of cayenne was brilliant.
Mprize
December 8, 2010
Without any hyperbole, I must say that this is one of the most delicious things I have ever eaten. Very simple as well and you really can do it with a mortar and pestle, which makes it nice and chunky. Only think I didn't get quite right was that my bnut squash didn't hold its nice moon shapes....although I may have overcrowded the baking sheets a bit. Thanks so much for such a GREAT recipe!
Bevi
December 2, 2010
I made this as well. The touch of cayenne pepper gave a wonderful afterheat, and the pesto was so good that I am thinking of trying it on pasta, and using it to flavor a quiche.
castironmaiden
December 2, 2010
I made this for Thanksgiving and it was divine! The sage pulled it together beautifully with the rest of the meal.
ehrrin
November 26, 2010
I made this for Thanksgiving, and it was the hit of the table! So delicious. Unfortunately all the leftovers got snapped up before I had a chance to set some aside. I'll be making this again soon.
enbe
November 26, 2010
We couldn't find ricotta salata so subbed it for cotija, which I think worked well.
Made a double recipe for ~16 people for a side and we had MORE than enough. Then again it was one of 10 sides. This was delicious and really did travel well (my cake on the other hand, not so much).
Thanks!
Made a double recipe for ~16 people for a side and we had MORE than enough. Then again it was one of 10 sides. This was delicious and really did travel well (my cake on the other hand, not so much).
Thanks!
AnnP
November 25, 2010
This was fantastic!!! Made it last night and ignored everything else on my plate. Only problem, my family didn't eat it - squash phobia - so I will need a new family.
MadeInMaine
November 22, 2010
Does this really serve only FOUR people as a side dish? Seems to me that 3 1/2 pounds of squash would be enough for at least double that. I'm planning to make this and take it to a potluck for 20 people, where it will be one among three or four other side dishes, so I'm guessing that each person will take one or two pieces.... Any idea as to quantities? Should I double the recipe? Triple it? HELP!
melissav
November 22, 2010
My husband and I can finish off one butternut squash by ourselves but we typically eat it as the sole side to a light dinner (like a piece of fish). At a potluck with 3-4 other side dishes, you can probably figure on four or five people per squash since as you mention each person will only take a slice or two. I think if you double it, you will have more than enough.
MadeInMaine
November 22, 2010
Thanks so much! I'm looking forward to making this... and tasting it! :))
pieceocake
November 22, 2010
Would I be amiss if I roasted the squash with eggplant, sweet potatoes, and red bell peppers? I think all of them would benefit from a little toss in the Sage Pesto. Call me a renegade, but I am going to try it!
hardlikearmour
November 21, 2010
My husband said this was the best butternut squash EVER. Thanks for a delicious recipe.
healthierkitchen
November 16, 2010
Made this last night - seriously delicious! I don't usually like ricotta salata, I think because I've bought the harder kind in the past. This time I had a soft one and the pesto was terrific. Thanks.
ehrrin
November 16, 2010
Totally making this for Thanksgiving dinner. Cannot wait to try it (and impress the family!).
Jennifer A.
November 14, 2010
Thank you! I just made this as a little appetizer for dinner and it is so amazing.
Laura M.
November 14, 2010
I plan on making this-- it looks amazing! Unfortunately I don't have access to ricotta salata. Would there be another cheese that'd work well in its place?
hardlikearmour
November 14, 2010
Another recipe I've seen that uses ricotta salata suggests either French feta, pecorino romano, or cotija. For this recipe i think the pecorino would be too hard, but the cotija or feta would work well.
Oui, C.
November 11, 2010
Congratulations! This is a fabulous looking dish, I plan on making it for a dinner party this weekend. - S
ABCDELICIOUS
November 10, 2010
i tried this the other night and it was spectacular. i ended up substituting fresh roasted chestnuts for the hazelnuts and was over the moon with the results. i plan on using the pesto with homemade butternut squash ravioli as a first course for thanksgiving.
Jennine
November 8, 2010
This was great! Made it tonight for dinner and I will definitely be making it again soon. I didn't have ricotta salata so I used goat cheese instead. Congrats on being a finalist! Well deserved.
Jesslovestocook
November 8, 2010
This dish is superb. It's like nothing I have ever had before and I mean that in the best sort of way. Two lovely people you & I both know (think Fairway) made this as a side dish when they hosted my husband and I for dinner this past weekend. I was impressed by how something as plain as butternush squash could be transformed into such devine yumminess. I loved it so much I was talking about it the next day. Kudos to you for coming up with a great recipe!
melissav
November 22, 2010
Thanks for your kind words and glad you enjoyed dinner with Adam and Leslie.
jwlucas
November 7, 2010
Wow, this sounds so good. I think this will be part of our Thanksgiving feast.
Elycooks
November 7, 2010
Oh my, this is divine! Has anyone tried freezing the pesto? What do you think, good idea or not?
melissav
November 7, 2010
So glad you liked it. I haven't tried freezing the pesto so I am not sure how it would hold up; perhaps it would be best if you freezed it without cheese? Let me know how it turns out if you freeze it.
maryvelasquez
November 7, 2010
What a wonderful dish! I love the flavor combination. And I can attest to the fact that the pesto is very good with fish, too.
melissav
November 7, 2010
Thank you. I am planning on whipping up another batch to tomorrow to serve with some pork chops.
ctgal
November 5, 2010
Question: Although I still have sage growing in my herb box outside, I'm not a big fan of it. Do you think another herb would work as well. I know sage goes w/ butternut sq., but... Marjoram? I still have that and garlic chives growing. Any suggestions anyone?
melissav
November 7, 2010
I haven't tried it without any other herbs but I am sure it would work with any other hearty herb that pairs well with butternut squash. If you try a different herb, please do let me know how it turns out.
gingerroot
November 4, 2010
This looks amazing. I've had spiced butternut wedges before and bet with your pesto this is out of this world. Congrats on being a finalist!
dymnyno
November 4, 2010
I am looking forward to trying your version...my salad started with the same ingredients; sliced butternut, olive oil, sugar and cayenne. Our cooking times are very different. I am going to try your hot and quick cooking time versus my slower carmelizing of the squash.
cookinginvictoria
November 4, 2010
Congrats on being a finalist. I love hazelnuts, and the idea of a pesto made with them sounds seriously yummy. Hope to try this dish soon.
nutritioulicious
November 4, 2010
This recipe looks great! I'm definitely going to try it out. Congrats on being a finalist!
cheese1227
November 4, 2010
Oh my, my! In the jockeying for oven time on Thanksgiving, I am not sure I can a 500 degree oven in place for this. How does it do if I caramelize the squash before hand and reheat it in a more moderate oven just before service?
melissav
November 4, 2010
I think it would be fine. I actually really liked it at room temp as well.
thirschfeld
November 4, 2010
I had a sneaking suspicion this one would be in the finals. In fact I already made it and love it and give it a vote of approval fo sho. I like the pesto a lot.
melissav
November 4, 2010
Thanks, Tom. That means a lot coming from you! The pesto is good, isn't it? We ate the leftover on top of some fish the next night and really enjoyed it and, in the interest of full disclosure, I actually ate a lot of it right out of the bowl!
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