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
4 main courses
1 lb. Butternut Squash, Peeled and 1 in. Cubed
Good Olive Oil
Cracked Black Pepper
Belle Chevre (Local Alabama Goat Cheese, Just cannot beat it!)
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.