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.

 

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Butternut Squash with Goat Cheese and Fried Sage

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 83kcal
Author: Kelly DiMascio
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.
Print Recipe

Ingredients

  • 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

Instructions

Butternut Squash

  • Preheat the oven to 400°F.
  • Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  • Peel with a vegetable peeler or knife.
  • Cut into 1-inch strips.
  • Transfer to a large rimmed baking sheet.
  • 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

  • Heat 1 T of oil in a saute pan over med-high heat
  • When the oil is very hot, add sage leaves individually and cook until crisp, taking care not to burn the sage.
  • Remove sage to a paper towel-lined plate
  • Reserve oil for dressing.

Dressing

  • Mashed minced garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth
  • Add about 1/2 cup of extra virgin olive oil and the white wine vinegar, to taste.

To Serve

  • In a bowl toss cooked butternut squash with dressing to taste.  Toss quickly until just coated.
  • Drizzle with balsamic glaze.  
  • Top with crumbled goat cheese.
  • Serve warm or at room temperature.

Notes

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

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10110IU | Vitamin C: 19.8mg | Calcium: 65mg | Iron: 0.9mg
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