Dessertsclosetcooking
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Pumpkin (or squash) and sweet potatoes are two more ingredients that I find that I think about when planning a holiday dinner and I like to try to include them as often as possible. This
👥 4 Servings⏱️ Prep & Cook: 1h 43m🔥 Cook: 1h 43m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Toss the butternut squash with the olive oil and season with salt and pepper.
butternut squash (cut into 1/2 inch cubes)2 cupsbutter1 tablespoonolive oil1 tablespoon
2
Roast the squash in a preheated 350F/180C oven until tender, about ⏱️ 30-40 minutes and set aside.
3
Meanwhile, heat the oil and melt the butter in a pan.
butternut squash (cut into 1/2 inch cubes)2 cupsbutter1 tablespoon
4
Add the onion and cook on low until caramelized, about ⏱️ 40-60 minutes.
onion (sliced)1
5
Add the garlic and saute for a few minutes and set aside.
garlic (chopped)1 clove
6
Melt the butter in a pan and let it brown.
butternut squash (cut into 1/2 inch cubes)2 cupsbutter1 tablespoon
7
Add the sage leaves and saute until crispy, about ⏱️ 2-3 minutes.
8
Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
butternut squash (cut into 1/2 inch cubes)2 cupsbutter1 tablespoon
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...