An Autumn Savory Side Dish.
So my thoughts have turned to Autumn dishes. This butternut squash recipe is a super flavorful vegetarian side dish that’s perfect for cool evenings. And it’s another great make-ahead dish for entertaining since you can make the majority of the dish up to a day in advance.
High in vitamins A and C, butternut squash is also a good source of dietary fiber and minerals such as magnesium and potassium. Plus you can’t beat the pop of color on the plate the squash provides and the crunchy sage leaves. Lovely!
|Roasted Butternut Squash with Goat Cheese, Pine Nuts & Fried Sage Leaves||
- 1 butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 yellow onion, peeled and cut into 1-inch pieces
- 3 cloves garlic
- 6 tablespoons olive oil, divided
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- Fresh ground black pepper
- 3 tablespoons maple syrup
- 1 tablespoon butter, room temperature
- 5 ounces goat cheese, crumbled
- 3 tablespoons pine nuts
- 1/4 cup sage leaves
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Bake for 15 to 20 minutes, or until squash mixture is warmed through.
- 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.
- 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.
If you don’t like a little kick of heat, simply omit the crushed red pepper flakes.
Try this recipe next time in place of mashed potatoes and see what you think. I think I’m going to go raid the leftovers right now!