Edit ModuleShow Tags

FreshTartSteph Recipe: Roasted Butternut Squash with Blue Cheese & Sage


Published:

This dish is inspired by a roasted squash dish I had at 112 Eatery a few years back. It was a night that my husband and I had stopped by for a snack more than for dinner, so I ordered just a side of roasted squash, very possibly accompanied by a glass of bubbles. I can't remember exactly how the squash was prepared, other than finished with a crumble of blue cheese, but I do remember how perfectly perfect it tasted that night, and I've been making this version ever since.

If you love butternut squash as much as I do, I suggest planning to have this as an entree, perhaps with a salad. It is not a light dish, although it doesn't have to be heavy if you go easy on the duck fat and blue cheese. Ha! I loved writing that sentence.

Or go for broke and serve it alongside a braised roast for a cold night's hearty fare. It definitely works both ways.
 

Roasted Butternut Squash with Blue Cheese & Sage

Serves 4 as a side dish or 2 as an entree

Note: You could easily make this dish vegetarian by roasting the squash in olive oil instead of duck fat.

1 large butternut squash, peeled, seeded, cut into 1-inch cubes
2-3 Tbsp. of melted duck fat (or olive oil)
Kosher salt
2 Tbsp. real maple syrup
2-3 Tbsp. crumbled blue cheese
6 sage leaves fried crispy in 1 Tbsp. of butter

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place squash cubes in a large bowl. Pour duck fat over squash, sprinkle generously with salt, and toss to coat thoroughly.

Spread squash in a flat layer on baking sheet. Place sheet in oven and roast squash for 15 minutes. Stir pieces and roast for another 10 minutes. Drizzle squash with the maple syrup, stir around, and roast for 10 minutes more or until squash is very tender and caramelized in places.

Remove pan from oven and crumble blue cheese over warm squash. Lightly crumble crispy sage leaves over the top and serve immediately.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags