Roasted Butternut Squash
with Sage and Blue Cheese
|2||large||butternut squashes, peeled, seeded, and cut into1/2-inch cubes|
|12||fresh sage leaves, torn into small pieces|
|1/3||cup||Castello Danish Blue Cheese, crumbled|
|salt and pepper to taste|
Preheat the oven to 425°F. Coat the squash with olive oil and season with salt and pepper. Arrange on a baking pan. Turning occasionally, roast the squash until tender and browned, about 25 minutes.
In the meantime, melt the butter with sage until it begins to brown, about 2 minutes. Transfer the squash to a serving dish and pour on the sage-butter. Sprinkle top with the blue cheese and serve while warm.