For the pesto:
- 1 garlic clove
- ½ cup sage leaves (plus a few more for frying, optional)
- ¼ cup parsley
- ¼ cup hazelnuts
- 2 tbsp lemon juice
- 2 tsp miso paste
- pinch of red pepper flakes, optional
- ¼ cup olive oil
- salt and pepper, to taste
For the apple cider cranberries:
- 1/2 cup dried cranberries
- 1 cup unsweetened apple cider
For the squash:
- 1 black futsu squash (or other winter squash), cubed
- 1-2 tbsp olive oil
- 1/2 tsp sea salt
For the pesto, in a food processor, pulse the garlic and herbs until coarsely chopped. Add in the hazelnuts and pulse again until the nuts are coarsely chopped. Add in the lemon juice, miso paste, red pepper flakes, and olive oil and pulse until incorporated. I like mine to still be a little chunky, but you could puree until smooth. Season with salt and pepper, to taste.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to evenly coat. Roast in the oven for about 30 minutes or until the squash is cooked through.
(Optional) While the squash roasts, heat 3 tbsp of butter or oil in a small pan over medium heat. Once melted and sizzles when you drop a leaf in, add in the sage leaves and fry for about 10 seconds, or until crispy. Transfer to a paper towel to cool.
For the cranberries, heat the apple cider and cranberries to a small saucepan over medium-low heat. Simmer for about 5 minutes, until the cranberries are rehydrated.
Once the squash is done, transfer it to a bowl and generously toss with the hazelnut sage pesto. Top with chopped hazelnuts, apple cider cranberries and fried sage. Yum!
Recipe by Natalie Bickford.