Frustrated at how difficult it is to peel a butternut squash? Just cut off the ends, microwave it for 3-4 minutes, and allow it to cool. Once the squash has cooled, it is extremely easy to take a knife and peel it. It also softens the squash up enough to chop it easily as well. Microwaving the squash first saves time and energy.
The butternut squash in this recipe is from Strites’ Orchard, the sage is from Calicutts, and the goat cheese is from Camelot Valley. I used an herbed goat cheese that has oregano and peppercorn. I love the goat cheese from Camelot Valley because it is fresh and rich and it freezes very well. I purchased the goat cheese a few weeks ago and because I was not quite sure when I was going to use it, I tossed it in the freezer. It thawed just as creamy and crumbly as if I had not frozen it at all.
The combination of goat cheese and squash is made all the more savory by the addition of the sage. The warmth of the sage combined with the sweetness of the squash and sharpness of the goat cheese is pure satisfaction. It will be tempting to eat this entire dish in one sitting. Go ahead, it’s completely fine. You could always serve this as a side dish with a nice steak or top it on brown rice for a more filling dish.
Roasted Butternut Squash with Sage and Goat Cheese
- 1 butternut squash, peeled and cubed
- 1 Tbsp sage
- 2-3 Tbsp olive oil
- 2-3 oz goat cheese
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Toss squash with olive oil and sage. Spread evenly on the parchment paper and bake 35-45 minutes.
- Pour in a serving dish and top with goat cheese. Serve warm.