Fry

Roasted Butternut Squash with Belle Chevre,Granny Smith Apples and Fried Sage

by:
October 22, 2010
4.3
3 Ratings
  • Serves 4 Main Courses
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

What You'll Need
Ingredients
  • 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 tablespoon Toasted Pine Nuts (see www.bonappetit.com for instructions)
  • 1 tablespoon Unsalted Butter
  • 2 Granny Smith Apples, Cored and Cubed
  • 1 teaspoon Cinnamon
Directions
  1. Pre-heat oven to 350 degrees and grease one 11x14 cookie sheet.
  2. 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.
  3. Roast squash for 30 - 40 minutes, or until soft.
  4. 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.
  5. 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.
  6. Remove Butternut Squash from the oven, and pour squash cubes in the reserved bowl of sage, apples and pine nuts.
  7. Sprinkle with Goat Cheese, remaining Sea Salt and Cracked Pepper. Toss all ingredients and serve immediately.
Tags:
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See what other Food52ers are saying.

  • TheWimpyVegetarian
    TheWimpyVegetarian
  • TheThinChef
    TheThinChef
  • Sagegreen
    Sagegreen
  • hungry
    hungry
  • lapadia
    lapadia

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22 Reviews

m.ann
m.ann October 28, 2010
You definitely didn't go wrong with this recipe- can't wait to try!
 
Table9
Table9 October 28, 2010
Oh thanks m.ann!
 
rented_kitchen3215
rented_kitchen3215 October 27, 2010
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!
 
Table9
Table9 October 27, 2010
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.
 
TheWimpyVegetarian
TheWimpyVegetarian October 26, 2010
What a great combination of flavor you have here! It's on my list to try!
 
Table9
Table9 October 27, 2010
Thanks so much!
 
acarterw
acarterw October 25, 2010
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!
 
Table9
Table9 October 27, 2010
So glad to hear this! Enjoy!
 
TheThinChef
TheThinChef October 25, 2010
Love the flavor of sage with butternut squash. This looks great!
 
Table9
Table9 October 25, 2010
Me too! And when you fry the sage, it brings a whole new element of texture to the herb. Thanks!
 
Sagegreen
Sagegreen October 25, 2010
Love your ingredients. Sounds great! I have found roasting squash takes longer in my oven.
 
Table9
Table9 October 25, 2010
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.
 
Sagegreen
Sagegreen October 25, 2010
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.
 
Sagegreen
Sagegreen October 25, 2010
PS I really like your staging, too, with this recipe- the reserve bowl idea is great.
 
Table9
Table9 October 27, 2010
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.
 
hungry
hungry October 25, 2010
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?
 
Table9
Table9 October 25, 2010
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!
 
Table9
Table9 October 28, 2010
Did you get a chance to try the recipe?
 
lapadia
lapadia October 25, 2010
I love this combination of flavors!
 
Table9
Table9 October 25, 2010
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!
 
micki B.
micki B. October 24, 2010
sounds yummy
 
Table9
Table9 October 25, 2010
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!