Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Name: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto
Ingredients: Sage, Hazelnut, Ricotta Salata Pesto; 1/4 cup sage, chopped; 4 tablespoons olive oil (up to 5 tablespoons); 1 clove garlic, smashed; 1/3 cup hazelnuts, toasted; 1/4 cup 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble; 1 pinch salt; Butternut Squash; 2 butternut squashes [about 3.5 lbs total when unpeeled]; 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon cayenne, depending on taste (up to 1/2 teaspoon)