Roasted Butternut Squash with Belle Chevre,Granny Smith Apples and Fried Sage
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Author Notes: This is a self-developed recipe, with no inspiration other than the ingredients of which it consists. Sometimes I have a craving for putting certain ingredients together, this dish was the result of just that. I could not resist combining pine nuts, chevre, apples and sage. I thought, how could this go wrong? Thankfully for my taste buds and yours the combination was a success! Therefore, here is my recipe in the food52 Butternut Squash contest because of a craving. - Table9
Serves 4 main courses
- 2 1 lb. Butternut Squash, Peeled and 1 in. Cubed
- 2 tablespoons Good Olive Oil
- 1 bunch Sage Leaves
- 2 teaspoons Sea Salt
- 2 teaspoons Cracked Black Pepper
- 1/4 cup Belle Chevre (Local Alabama Goat Cheese, Just cannot beat it!)
- 3/4 tablespoons Toasted Pine Nuts (see www.bonappetit.com for instructions)
- 1 tablespoon Unsalted Butter
- 2 Granny Smith Apples, Cored and Cubed
- 1 teaspoon Cinnamon
- Pre-heat oven to 350 degrees and grease one 11x14 cookie sheet.
- Place cubed squash on greased cookie sheet (be sure to evenly distribute and that no cubes are on top of each other as to cook evenly). Drizzle 1 tablespoon of Good Olive Oil over the top of the cubes and season with 1 teaspoon of Sea Salt and Cracked Black Pepper.
- Roast squash for 30 - 40 minutes, or until soft.
- While Squash is roasting, heat 1 tablespoon of unsalted butter in a small frying pan and throw in cubed apples. Sprinkle with 1 teaspoon of cinnamon and toss. Cook until soft, but still with a little crunch. Place in reserve bowl.
- Using the same pan you used for the apples, pour 1 tablespoon of Good Olive Oil in the pan and once oil is hot, fry sage leaves whole. This should not take but a few minutes. Once finished reserve sage in the bowl with the apples. Add toasted pine nuts to this same bowl.
- Remove Butternut Squash from the oven, and pour squash cubes in the reserved bowl of sage, apples and pine nuts.
- Sprinkle with Goat Cheese, remaining Sea Salt and Cracked Pepper. Toss all ingredients and serve immediately.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
Tags: delicious, goat cheese, savory, Side Dishes, simple
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over 2 years ago m.ann
You definitely didn't go wrong with this recipe- can't wait to try!
over 2 years ago Table9
Oh thanks m.ann!
over 2 years ago rented_kitchen3215
yummo! I love butternut squash and your flavor choices are super creative. Granny smith apples and sage are an unbeatable force. I cannot wait to try this!
over 2 years ago Table9
I am so thrilled that you love the flavors! It is a great side dish as well. I actually cooked it for my family's Thanksgiving last year. It was a hit! I hope you enjoy.
over 2 years ago TheWimpyVegetarian
What a great combination of flavor you have here! It's on my list to try!
over 2 years ago Table9
Thanks so much!
over 2 years ago acarterw
I made this last night for dinner and I am in love!! I have a feeling it is going to be at the top of my recipe pile for long time!
over 2 years ago Table9
So glad to hear this! Enjoy!
over 2 years ago TheThinChef
Love the flavor of sage with butternut squash. This looks great!
over 2 years ago Table9
Me too! And when you fry the sage, it brings a whole new element of texture to the herb. Thanks!
over 2 years ago Sagegreen
Love your ingredients. Sounds great! I have found roasting squash takes longer in my oven.
over 2 years ago Table9
Thanks. They are so lovely together. Really? I have found if I cut them into small cubes, and distribute them evenly on a cookie sheet they cook in 30. My oven does get very, very hot though...thanks for the suggestion to alter cooking time for other viewers.
over 2 years ago Sagegreen
I bunch my squash all up, so that is no doubt the big difference there. But the final size of the cut, etc. are all variables.
over 2 years ago Sagegreen
PS I really like your staging, too, with this recipe- the reserve bowl idea is great.
over 2 years ago Table9
I was inspired by Rachel Ray's 'trash bowl'. I have started using a 'reserve bowl' for most of my dishes. It really makes all the difference.
over 2 years ago hungry
sounds delicious! I'd love to make it--but how much/how many apples? And what do you do with them? I think part of the recipe might be missing, maybe?
over 2 years ago Table9
Sorry I was updating the recipe :)...I am finished now. Now you can see what to do with the apples and how many to use. I promise you will love it!
over 2 years ago Table9
Did you get a chance to try the recipe?
over 2 years ago lapadia
I love this combination of flavors!
over 2 years ago Table9
Thanks so much! It was a self-developed recipe...I just love all the ingredients and thought they would be so wonderful together. Hope you try it out!
over 2 years ago micki barzilay
sounds yummy
over 2 years ago Table9
It truly is one of my favorite vegetarian dishes. You can make it as a side, which I did for Thanksgiving last year or as a main dish. Also, if you are not a fan of chevre, you can sub feta and it takes just as lovely. Enjoy!