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Make This Roasted Butternut Squash With Pumpkin Seed Pesto

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Adobe Stock / Brent Hofacker

All about those autumn flavors? In this recipe, butternut squash and pumpkin seeds come together for a perfectly seasonal dish.

The Mediterranean-influenced menu at NoMa Social in New Rochelle features many small plates that are ideal for sampling and sharing with friends. Check out the restaurant’s recipe below for a tosta, or toasted bread snack from Spain, which introduces American ingredients (butternut squash and pumpkin seeds) to the Iberian appetizer. It’s the perfect dish to serve before an elegant fall dinner or during a football viewing party in Westchester.

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.

butternut squash

Adobe Stock / Brent Hofacker

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.

Related: Pick Your Perfect Pesto Dish From These Westchester Eateries

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