Roasted Butternut Squash with Goat Cheese, Pine Nuts & Fried Sage Leaves
5.0 from 1 reviews
Recipe type: Side Dish
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4 to 6
A perfect savory side dish for Fall - butternut squash, goat cheese, pine nuts topped with fried sage leaves.
  1. Preheat oven to 400 degrees F.
  2. Place squash, onion, and garlic cloves on a rimmed baking sheet; toss with 3 tablespoons olive oil until well coated. Season with red pepper flakes, salt and pepper. Bake for 25 minutes, stirring once. Remove from oven and allow to cool for 4 minutes. Reduce oven heat to 325 degrees F.
  3. Place squash and onion in the bowl of a food processor. Add maple syrup and butter, process until just smooth. Taste and adjust for seasoning, if necessary.
  4. Transfer squash mixture to a baking dish; stir in 2/3 of the goat cheese and 2 tablespoons pine nuts. Top mixture with remaining goat cheese and remaining pine nuts.
  5. Bake for 15 to 20 minutes, or until squash mixture is warmed through.
  6. Meanwhile, heat remaining 3 tablespoons olive oil in a small sauce pan over medium-high heat. In 2 batches, drop sage leaves into oil and cook until crisp, about 15-30 seconds. Drain on paper towels.
  7. Right before serving, top squash mixture with fried sage leaves.
Make-ahead Notes: You can make this dish up to one day in advance. After processing squash and onion mixture in the food processor, transfer mixture to a bowl and refrigerate until ready to bake the second time.
Recipe by Corkscrews & Curls at