Butternut Stacks with Almond Ricotta and Sage Kale Pesto
Butternut stacks with almond ricotta and sage kale pesto look fancy but are easy to make and will be the talk of your next dinner party.
Equipment
- Chef's Knife
- cutting board
- Food processor if making the pesto and/or almond ricotta
Ingredients
- neck of butternut squash cut into ¾ inch rounds
- 1 Tbsp olive oil
- 1 cup of unhulled barley or farro
- 15.5 oz can of white beans rinsed
- 1 cup of sage kale pesto
- 1 cup almond ricotta
- 6 - 8 sage leaves for garnish optional
- salt and pepper to taste
Instructions
- Use sage kale pesto and almond ricotta recipes listed above to prepare ingredients if not using store bought
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper
- Place butternut rounds on the parchment paper and brush each side lightly with olive oil and salt and pepper to taste*
- Bake butternut for 25 - 30 minutes until slightly browned and tender
- Rinse the barley and cook according to directions on package
- In a large bowl, combine the cooked barley, white beans, and enough sage kale pesto to coat everything well
- If you are using sage leaves for garnish crisp them up in a medium skillet with a little olive oil
- To assemble, put one round of butternut on a plate. Top round with about ¼ cup of barley and bean mixture and top with a dollop of almond ricotta. Top with another butternut round and repeat with the almond ricotta and barley bean mixture. Finish with a final round of butternut.
- Garnish with sage leaves if using and enjoy immediately
Notes
You should only need 12-16 butternut rounds for this recipe but I always make extra in case I need more.
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