Roasted Butternut Squash with Goat Cheese and Walnuts   

1 small butternut squash, about 2 pounds
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon dried sage, or 1 teaspoon chopped fresh sage leaves
¼ teaspoon salt
¼ teaspoon fresh ground pepper
¼ teaspoon granulated onion
¼ cup raw walnuts
¼ cup crumbled goat cheese

Cut the squash in half at the top of the bulb. Peel the top and bottom separately, cutting the bottom bulbous portion in half and removing the seeds. Cut the peeled squash into cubes about ¾ of an inch. (If you cut them larger or smaller that is fine, but you might need to adjust the cooking time, shorter for smaller pieces or longer for larger pieces.)
In a large bowl toss with the remaining ingredients, including the walnuts, but not the goat cheese. Then pour the squash out onto a parchment lined baking sheet. Roast in a 425 degree oven for about 20 minutes until the squash is cooked through and soft. Remove from the oven and place in a serving dish topping with the goat cheese.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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