For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of intense The Sacred Olive Extra Virgin Olive Oil such as a Coratina
2 tablespoons of Pumpkin Pie Spice White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in
the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut
squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash
with the mixture and arrange the squash in a single layer on a shallow, lined baking
sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes per side, flipping half way through, until the edges turn
golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity The Sacred Olive Mushroom Sage Olive Oil
infused Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted
pumpkin seeds, olive oil, and cheese. Process until the paste is fine in
consistency. Season with salt and pepper to taste.