Butternut Squash with Cheddar Cheese and Sage

comments (0) August 7th, 2008     

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Ingredients:
2 butternut squash, about 1-1/2 lb. each
Salt
Freshly ground pepper
1 Tbs. finely chopped fresh sage
1 tomato, roughly chopped
4 oz. cheddar cheese, cut into 1/2-in. cubes
1 cup dry white wine
4 Tbs. maple syrup
2 Tbs. butter, cut into small cubes

4 servings

Preheat the oven to 400°F. Remove the stems, cut the squash in half lengthwise, and scoop out the seeds and stringy flesh from the cavities. Place the squash halves in a shallow roasting pan.

Sprinkle each of the cavities with salt, pepper, and a touch of the sage. Place 1 Tbs. chopped tomato in the bottom of each cavity. Divide the cheese among the 4 squash halves, add 2 Tbs. wine to each cavity, and top with the remaining tomato and sage. Season with salt and pepper. Pour the remaining wine around the squash and bake for one hour, basting the squash several times. Check the bottom of the pan to make sure the liquid hasn’t cooked away. Add more wine or water if necessary.

The squash should feel tender when pierced with a fork or sharp knife; if not, bake another 10 to 15 min. Drizzle 1 Tbs. maple syrup on top of each squash half and top with the cubed butter. Bake another 5 min., or until the butter is melted and the syrup has formed a glaze on top. Serve hot.

Recipe by Kathy Gunst
October 1998
from issue #17

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posted in: squash, fall, sage, side dish

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