Recipe: Roasted Butternut Squash Purée with Goat Cheese
medium butternut squash (approximately 2 pounds)
- 1/4 cup
torn fresh sage leaves
Salt and pepper
- 1 ounce
soft mild goat cheese
Heat the oven to 375°F. Cut the squash in half through the 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 each squash cavity.
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 the squash cool for about 5 minutes, until cool enough to handle.
Scoop out the flesh and discard the skin. Then transfer to a regular blender, or transfer to a large bowl and use an immersion blender to purée the squash. Add the goat cheese and adjust the seasoning as needed, then blend again until the cheese is combined. Serve immediately.
This recipe has been updated — originally published August 2007.