Butternut Squash-Sage-Goat Cheese Spread |
Author: Nicole
- 20 ounces peeled butternut squash, cut into 1-inch cubes
- 4 shallots, peeled and thickly sliced
- 20 sage leaves (kept whole, stems removed)
- 1 to 2 tablespoons olive oil
- Sea salt and pepper
- 4 ounces goat cheese
- For serving: sliced bread or crackers
- Preheat oven to 450°F. Cover a large cookie sheet with aluminum foil or spray with oil.
- Place cut butternut squash, sliced shallots and whole sage leaves in a large bowl. Toss with olive oil (you may only need a tablespoon) and sea salt and pepper.
- Spread butternut squash mixture onto prepared cookie sheet.
- Roast for 25 to 30 minutes or until very tender. Let cool.
- Put cooled butternut squash mixture into the bowl of a food processor and add goat cheese. Process until smooth.
- Transfer to a bowl. Refrigerate until ready to serve.
- Serve with sliced bread or crackers.
* Use pre-cut butternut squash if you can find it – it makes this recipe even easier.
* If you have time I recommend making it a day in advance so the flavors can meld.
Recipe by Riegl Palate at https://www.rieglpalate.com/butternut-squash-sage-goat-cheese-spread/
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