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.
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
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Preheat the oven to 400°F.
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Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
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Peel with a vegetable peeler or knife.
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Cut into 1-inch strips.
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Transfer to a large rimmed baking sheet.
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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
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Heat 1 T of oil in a saute pan over med-high heat
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When the oil is very hot, add sage leaves individually and cook until crisp, taking care not to burn the sage.
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Remove sage to a paper towel-lined plate
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Reserve oil for dressing.
Dressing
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Mashed minced garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth
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Add about 1/2 cup of extra virgin olive oil and the white wine vinegar, to taste.
To Serve
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In a bowl toss cooked butternut squash with dressing to taste. Toss quickly until just coated.
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Drizzle with balsamic glaze.
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Top with crumbled goat cheese.
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Serve warm or at room temperature.
Recipe Notes
This is a great appetizer or side dish for roasted poultry or grilled fish or meat.
Enjoy!
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