Ingredients

The following ingredients have 9 Servings
  • 1 butternut squash cut in half lengthwise through the stem, seeds and strings scooped out
  • 6 ounces blue cheese crumbles or gorgonzola crumbles
  • 4 tablespoons ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 or three sprigs of fresh sage or several fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces goat cheese crumbles
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 garlic clove, pressed or finely minced (1 teaspoon)
  • 1/4 teaspoon crushed red pepper flakes or Aleppo pepper
  • 2 or three sprigs of fresh sage or several fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Slice a small bit off the bottom of the bottom of the bulgy end of each squash so it can sit stably on the roasting pan and on your serving platter. (see photo in post).
  • Cut fairly deep cross hatches into the flesh of the squash to ensure more even cooking and to let some of the flavors from the cheese mixture seep in (see photo in post).
  • Place the two squash halves on the prepared pan, skin side down. Combine the ingredients for whichever cheese mixture you've chosen. Spoon it into the holes of the squash halves and mound some on the flat parts as well.
  • Lay sage sprigs or leaves decoratively over the cheese, gently pressing them into the cheese so they stick and hold their shape and don't shrivel during the cooking process. Sprinkle each squash half with a couple of pinches of salt and a few grinds of pepper.
  • Loosely tent the squash with foil and cook for 40 minutes. Lower the oven temp to 400ºF and remove the foil. Cook for 30 minutes longer, or until the squash is tender and the cheese is golden brown in spots.
  • Serve warm or at room temperature, with bread or crackers on the side.