Caramelized Butternut Squash Wedges With A Sage Hazelnut Pesto

By Food52
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1/4 cup sage, chopped

4-5 tablespoons olive oil

1 clove garlic, smashed

1/3 cup hazelnuts, toasted

1/4 cup + 2 TB ricotta salata, crumbled or chopped until a medium fine crumble


2 butternut squashes [about 3.5 lbs total when unpeeled]

2 tablespoons olive oil

1 teaspoon sugar

1 teaspoon salt

1/4-1/2 teaspoon cayenne, depending on taste

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