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Mmmaple Roasted Butternut Squash with Seared Sage Goat Cheese

Posted Sep 01 2009 12:00am


October is only a day away, and today’s weather definitely showed it. It’s hard to believe fall is here. It’s even harder for me to believe since I come from California, where it is still summer right now.

I was off to a good start at the hospital yesterday. Fascinating, really, dealing with actual patients after living out of textbooks for so long. Going through charts to put together a nutritional plan really is like solving a little mystery. If I had a nickel for every time I’ve compared my life to a House episode….

Today was a bit more rough, as I arrived at the hospital at 6:30 in the morning. It was dark when I woke up. It was dark while we drove to the hospital. It was dark when we got to the hospital. Also, I forgot my breakfast on the kitchen counter amidst the madness of rushing out the door after picking up several items that had had flown out of my lab coat pockets and onto the floor. Did I mention I wear a lab coat?

I underestimated how happy tonight’s dinner would make me. Do not be fooled–a main dish vegetable can be satisfying! The maple syrup added the warmth that I was looking for on this chilly fall day. The goat cheese was creamy, tangy, and salty, adding just the right balance to the sweet winter squash. I ate this along with some garlic-pecan rice/bulgar mix from a box, which was also good, though a little salty for my taste (I suppose so is the story with anything that comes out of a box… but I wasn’t feeling up to TOO much cooking tonight).

Maple Roasted Butternut Squash with Seared Sage Goat Cheese


Squash almost ready to get in the oven, and my little bottle of maple syrup from Vermont. I never used to be a maple syrup person, but I feel like I could eat this by the spoonful.

1 medium butternut squash, peeled and cut into ~1 inch cubes
2 Tbsp olive oil
2 Tbsp maple syrup (REAL maple syrup! Sorry Mrs. Butterworth’s, you don’t make the cut)
Salt and pepper
Toasted pecans (optional)

2 tsp olive oil
4 oz goat cheese
3 Tbsp dry bread crumbs
1/2 tsp dry sage

1.  Preheat oven to 400 F. Place squash in roasting pan, and toss with 2 Tbsp olive oil, maple syrup, salt and pepper. Roast for 20 minutes, stir, then continue to roast for 20 more minutes or until squash is tender and maple is caramelized. Sprinkle with toasted pecans.

2.  In a small bowl, combine bread crumbs and sage. Cut goat cheese into 4 slices (rounds, ~ 1/4 inch wide). Dredge cheese in bread crumb mixture, then stick in the freezer for about 15 minutes (to help it hold its shape). Heat 2 tsp olive oil over medium heat, add cheese, and cook for about 1 minute on each side. If they don’t completely hold their shape, don’t worry, they’ll still be delicious.

3. Serve roasted butternut squash with the warm goat cheese. Bon Apetit.

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