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

By • October 22, 2010 • 22 Comments

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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 tablespoon Toasted Pine Nuts (see www.bonappetit.com for instructions)
  • 1 tablespoon Unsalted Butter
  • 2 Granny Smith Apples, Cored and Cubed
  • 1 teaspoon Cinnamon
  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.
Jump to Comments (22)

Tags: delicious, goat cheese, savory, Side Dishes, simple

Comments (22) Questions (0)

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almost 4 years ago m.ann

You definitely didn't go wrong with this recipe- can't wait to try!

My_love-1

almost 4 years ago Table9

Oh thanks m.ann!

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almost 4 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!

My_love-1

almost 4 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.

Me

almost 4 years ago TheWimpyVegetarian

What a great combination of flavor you have here! It's on my list to try!

My_love-1

almost 4 years ago Table9

Thanks so much!

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almost 4 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!

My_love-1

almost 4 years ago Table9

So glad to hear this! Enjoy!

Me2

almost 4 years ago TheThinChef

Love the flavor of sage with butternut squash. This looks great!

My_love-1

almost 4 years ago Table9

Me too! And when you fry the sage, it brings a whole new element of texture to the herb. Thanks!

Bike2

almost 4 years ago Sagegreen

Love your ingredients. Sounds great! I have found roasting squash takes longer in my oven.

My_love-1

almost 4 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.

Bike2

almost 4 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.

Bike2

almost 4 years ago Sagegreen

PS I really like your staging, too, with this recipe- the reserve bowl idea is great.

My_love-1

almost 4 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.

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almost 4 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?

My_love-1

almost 4 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!

My_love-1

almost 4 years ago Table9

Did you get a chance to try the recipe?

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

I love this combination of flavors!

My_love-1

almost 4 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!

Swimming_with_the_dolphins

almost 4 years ago micki barzilay

sounds yummy

My_love-1

almost 4 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!