Let's get started on fall foods - we're more than ready for crisp apples and orange pumpkins with warm spices. This butternut squash puree is a gateway food from summer to fall; the orange color and warm, silky texture are all fall, but the bright goat cheese that gives this its deep, rich flavor says summer to us.
This is an easy evening dish - put the squash in to roast while you're making a salad and grilling some chicken. It takes just a moment to scoop out and puree, and the texture is as smooth and delicious as good summer ice cream.
Roasted Butternut Squash Puree with Goat Cheese
2 pound butternut squash 1/4 cup torn sage leaves Olive oil Salt and pepper 1 ounce soft mild goat cheese
Heat the oven to 375°F. Cut the squash in half and scoop out the seeds. Rub lightly with olive oil and put the sage leaves in each squash cavity. Rub in a bit of salt and pepper. Turn upside down in a pie pan and roast for about an hour or until very tender. Let cool for five minutes, then scoop out the flesh and puree with the goat cheese.