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