Butternut Squash with Goat Cheese and Fried Sage Wonton Cup Recipe.

Butternut Squash with goat cheese and fried sage make a beautiful side dish or vegetable course, but finely diced and loaded into a wonton cup it becomes a delicious appetizer bite.

Any leftover baked squash can be added to marinated veggies for a side dish or a yummy vegetarian filling for a sandwich.


Butternut Squash with Goat Cheese and Fried Sage

Butternut Squash with Goat Cheese and Fried Sage

Course: Appetizer, Side Dish, Tapas
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 83 kcal
Author: Kelly D
Butternut Squash with Goat Cheese and Fried Sage is a beautiful side dish to serve alongside roast turkey or chicken.  

This recipe calls for a balsamic glaze, you can you use store bought or easily make your own.



  • 1 butternut squash
  • sea salt freshly ground is preferred
  • freshly ground black pepper
  • 1 clove garlic finely minced
  • 1 T herb or white wine vinegar or more to taste
  • extra virgin olive oil
  • 1 bunch sage leaves picked
  • 1 T balsamic glaze or less to taste
  • 1/2 C goat cheese crumbled


Butternut Squash

  1. Preheat the oven to 400°F.
  2. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  3. Peel with a vegetable peeler or knife.
  4. Cut into 1-inch strips.

  5. Transfer to a large rimmed baking sheet.
  6. Toss with olive oil, salt, and fresh ground pepper and then spread out in a single layer. Roast for 15 minutes and flip the squash. Cook another 15 to 20 minutes, until tender and lightly golden brown.

Fried Sage

  1. Heat 1 T of oil in a saute pan over med-high heat

  2. When the oil is very hot, add sage leaves individually and cook until crisp, taking care not to burn the sage.

  3. Remove sage to a paper towel-lined plate

  4. Reserve oil for dressing.


  1. Mashed minced garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth

  2. Add about 1/2 cup of extra virgin olive oil and the white wine vinegar, to taste.

To Serve

  1. In a bowl toss cooked butternut squash with dressing to taste.  Toss quickly until just coated.

  2. Drizzle with balsamic glaze.  

  3. Top with crumbled goat cheese.

  4. Serve warm or at room temperature.

Recipe Notes


This is a great appetizer or side dish for roasted poultry or grilled fish or meat.


Nutrition Facts
Butternut Squash with Goat Cheese and Fried Sage
Amount Per Serving
Calories 83 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 56mg 2%
Potassium 330mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 202.2%
Vitamin C 24%
Calcium 6.5%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.


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