The Kitchn - 11 / Nov / 2020
Roasted Butternut Squash Purée with Goat Cheese
Right now we’re all about fall foods, like crisp apples and orange pumpkins with warm spices. And this butternut squash purée fits right in. Combined with sage and goat cheese, it has a sweet, earthy flavor and a silky-smooth texture.
Put the squash in to roast while you’re making a salad and baking some chicken. It takes just a moment to scoop out and purée.
INGREDIENTS
- 1 medium butternut squash (approximately 2 pounds)
- 1/4 cup torn fresh sage leaves
- Olive oil
- Salt and pepper
- 1 ounce soft mild goat cheese.
INSTRUCTIONS
Heat the oven to 375°F. Cut the squash in half through the stem and scoop out the seeds. Brush the flesh with a light coating of olive oil, season with salt and pepper, and then divide the sage leaves between each squash cavity.
Place each squash cut-side down on a rimmed baking sheet. Roast for 50 to 60 minutes, or until very tender. Remove the baking sheet from the oven and let the squash cool for about 5 minutes, until cool enough to handle.
Scoop out the flesh and discard the skin. Then transfer to a regular blender, or transfer to a large bowl and use an immersion blender to purée the squash. Add the goat cheese and adjust the seasoning as needed, then blend again until the cheese is combined. Serve immediately.
