Roasted Butternut Squash Wedges with Almond~Mint Pesto

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Butternut squash is a favorite and I love to find new ways to serve it.  I had made this pesto a while back when my garden had a bounty of mint growing and frozen it.  When I saw roasted wedges of acorn squash on Heather Christo Cooks smothered with mint almond pesto, I knew this would be an exciting mariage of flavors to try.   You will have plenty of pesto left over for other uses.  Freeze the pesto in an ice cube tray, then pop the frozen cubes out and store in plastic baggies to create portions of pesto for future use.  My garden still had mint thriving and yours may too!  I used fresh mint leaves for presentation.  This dish is not only packs an explosion of flavor, it is stunning in its colorful splendor. Fabulous fall eating! Continue reading