Butternut Squash Wedges with Sage Pesto: Indian-Style Roasted Delight

Prepare the Butternut Squash Wedges:

• Preheat the oven to 400°F (200°C).
• Peel and cut the butternut squash into wedges.
• Toss the squash wedges in olive oil, cumin powder, turmeric powder, garam masala, salt, and black pepper until evenly coated.
• Place the wedges on a baking tray lined with parchment paper, ensuring they are spread out in a single layer.
• Roast for 25-30 minutes, flipping halfway through, until the wedges are golden and tender.

Make the Sage Pesto:

• In a blender or food processor, combine the fresh sage leaves, roasted peanuts or cashews, lemon juice, green chilies (if using), and olive oil.
• Blend until smooth, adding more olive oil if needed to achieve a pesto-like consistency.
• Season with salt to taste.

Serving Suggestions

These Indian-style roasted butternut squash wedges with sage pesto pair beautifully with a bowl of dal, basmati rice, or a refreshing cucumber raita. They also make an excellent side dish for Indian curries or grilled meats.

Pro Tips

• To intensify the flavors, you can lightly toast the cumin powder before tossing it with the squash.
• If you prefer a creamy pesto, blend in a spoonful of Greek yogurt or fresh cream.
• Use the pesto as a dip for other roasted vegetables or as a spread for sandwiches.