Perfect Fall Recipe: Roasted Butternut Squash With Pumpkin Seed Pesto

A small plate by NoMa Social’s chef that uses the best of autumn



Diana Taliun / Fotolia

Chef Bill Rosenberg’s Mediterranean-influenced menu at NoMa Social in New Rochelle offers many small plates; his recipe below for a tosta, or toasted bread snack from Spain, introduces American ingredients (butternut squash and pumpkin seeds) to the Iberian appetizer.

And if you want to watch Chef Rosenberg do it before tackling the recipe yourself, watch below: 

Roasted Butternut Squash Tosta

Recipe courtesy of Chef Bill Rosenberg at NoMa Social in New Rochelle

(Serves 4)

For Squash:

1 butternut squash peeled, seeded, and cubed

3 Tbsp extra virgin olive oil

Salt and pepper to taste

Directions:

Preheat oven to 375°F.

Place squash in a bowl and mix with olive oil, salt and pepper. Place on a sheet pan and roast until tender, about 30-35 minutes. Remove and cool

For Pumpkin Seed Pesto:

8 cloves garlic

1 cup pumpkin seeds, roasted

2 cups basil leaves

1 cup grated Parmigiano-Reggiano

1 cup extra virgin olive oil plus more as needed to process

Salt and pepper to taste

Directions:

Place garlic, pumpkin seeds, and basil into food processor and purée. Scrape down the bowl and add cheese. Turn machine on and drizzle in olive oil, adjust seasonings, and set aside.

To Serve:

4 pieces ciabatta bread, toasted

1 clove of garlic

Olive oil to drizzle

1 cup stracciatella cheese (the soft center of burrata) or fresh ricotta

Directions:

Toast bread until golden crisp. Rub bread while warm with garlic, drizzle with olive oil, and top with cheese/ricotta. Warm squash in oven and then toss with pesto in a bowl, top bread and cheese with roasted squash and pesto.  

 

 

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