Butternut Squash-Sage-Goat Cheese Spread
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
* If you have time I recommend making it a day in advance so the flavors can meld.
