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Tuesday, October 25, 2011

FreshTartSteph Recipe: Roasted Butternut Squash with Blue Cheese & Sage

FreshTartSteph Recipe: Roasted Butternut Squash with Blue Cheese & Sage

Stephanie Meyer

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.
 

Posted on Tuesday, October 25, 2011 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Oct 25, 2011 03:50 pm
 Posted by  Kristin Boldon

Stephanie, where do you get your duck fat? 112 has a way of making really memorable preparations.

Oct 25, 2011 05:17 pm
 Posted by  Fresh Tart

Kristin, locally at Heartland and online from D'Artagnan (dartagnan.com). Agree about 112!

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