0/5
(0 Votes)
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.
You'll also love
-
Fennel Braised Pork Chops with an... 0/5 (0 Votes) -
Pappardelle With Smoked Duck And... 0/5 (0 Votes)
You'll also love
-
Sun-Dried Tomato Basil Bagels 0/5 (0 Votes) -
Butternut Squash & Spinach Lasagna 0/5 (0 Votes)