BUTTERNUT SQUASH PUREED WITH GOAT CHEESE (for two)
1 medium butternut squash (about 2 pounds)
¼ cup torn fresh sage leaves
salt and pepper
1 ounce soft, mild goat cheese
- Heat oven to 375*. Cut squash in half through 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 the squash cavities.
- 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 cool for about 5 minutes, or until cool enough to handle.
- Scoop out the flesh and discard the skin. Then transfer to a regular blender or to a large bowl and use an immersion blender to puree the squash. Add the goat cheese and adjust the seasoning as needed, then lend again until the cheese is combined. Serve immediately.
from Faith Durand, The Kitchn, November 12, 2015