Butternut Squash with Cheddar Cheese and Sage

comments (1) August 7th, 2008

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A drizzle of maple syrup over the top gives the dish a lovely glaze.
Click To Enlarge Photo: Dan Gair

2 butternut squash, about 1-1/2 lb. each
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

posted in: squash, fall, sage, winter squash, side dish

Comments (1)

sanni2701 writes: made it yesterday and this was so good. Harriere, my this-year variety of butternut is rather small but made perfect sized squashes for this dish. My changes: using caraway thyme instead of sage and slow roasted tomatoes for filling. Also more cheese. I will definetively make this again, maybe varying filling and herbs. One of the best squah dishes I ever had!
Posted: 2:27 am on October 16th
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