Roasted Butternut Squash Puree with Goat Cheese

By tulawdog

Ingredients

• 2 pound butternut squash
• 1/4 cup torn sage leaves
• Olive oil
• Salt and pepper
• 1 ounce soft mild goat cheese

Preparation

Step 1

Heat the oven to 375°F. Cut the squash in half and scoop out the seeds. Rub lightly with olive oil and put the sage leaves in each squash cavity. Rub in a bit of salt and pepper. Turn upside down in a pie pan and roast for about an hour or until very tender. Let cool for five minutes, then scoop out the flesh and puree with the goat cheese.