Prep Time: 15
Serves: 6

Sides Dishes

Roasted Butternut Squash

with Sage and Blue Cheese

2 large butternut squashes, peeled, seeded, and cut into1/2-inch cubes
3 tbsp olive oil
3 tbsp butter
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.