Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash, (cut into 1/2 inch cubes)
  • 2 Tbsp olive oil, (divided)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp unsalted butter, (divided)
  • 1 small medium, (sliced)
  • 2 cloves garlic, (minced)
  • 8 sage leaves
  • 1/3 cup crumbled gorgonzola cheese

Instruction

  • Pre-heat oven to 450 degrees.
  • Toss cubed butternut squash with 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for about 20-30 minutes, until tender and nicely browned. Toss squash after about 10 minutes of cooking time.
  • While squash is roasting, heat remaining 1 Tbsp olive oil in a large skillet and add 1 Tbsp butter. Add sliced onion and cook on low until caramelized, about 25-30 minutes. Add garlic, sauté for a few more minutes and set aside.
  • Transfer caramelized onions to a plate and melt remaining 1 Tbsp butter in skillet. Let the butter brown a bit and then add the sage leaves. Sauté for about 2-3 minutes, until crispy.
  • Add onions, squash, and gorgonzola to the pan and toss (try not to let the cheese melt). Serve!