Roasted Butternut Squash Tosta Recipe

It’s hard to believe but Thanksgiving is just a few short weeks away and many of us…are now taking the time to prepare our menus for the upcoming Thanksgiving Day feast.

The recipe I am sharing with you today is a guest recipe that would make the perfect addition to a Thanksgiving dinner. NoMa (North of Manhattan) has already been widely reviewed as a go-to destination, worth the trip and easy to reach from anywhere in the New York region located just to the north of New York City, in Westchester NY.

Their new fall menu, created by Executive Chef Bill Rosenberg, offers entrees and an array of Mediterranean-style small plates for mixing, matching and sharing. Selections include organic, sustainable meats, fish and local produce and a Tapas bar, with suggested wine pairings. This recipe makes 4 servings.

Roasted Butternut Squash Tosta Recipe

1 butternut squash peeled, seeded and cubed
3 tbsp. Extra virgin olive oil
Salt and pepper to taste

Place squash in a bowl and mix with olive oil, salt and pepper place on to a sheet pan and roast at 375 degrees until tender remove and cool

Pumpkin Seed Pesto

8 cloves garlic
2 cups basil leaves
1 cup pumpkin seeds (roasted)
1 cup grated parmigiano
Salt and pepper to taste
1 cup extra virgin olive oil plus more as needed to process.

Place garlic, pumpkin seeds, basil into processor and turn on machine to puree, next scrap down bowl and add cheese next turn machine on and drizzle in olive oil, adjust seasonings and reserve.

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Bread

4 pieces ciabbiata bread (Toasted)
1 clove of garlic
Olive oil to drizzle
1 cup stracciatella cheese or fresh ricotta

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

* YouTube Recipe Video
* NoMa Social

Enjoy! Have a great upcoming Thanksgiving holiday!