Butternut squash for me is a staple during the fall and winter, especially during holidays like Thanksgiving. I decided to try this recipe for butternut squash over Thanksgiving and I was not disappointed. The squash is roasted and tossed with caramelized onions, sage, and melted gruyere cheese. The squash added a nice pop of color on the plate and the melted gruyere was delicious with the sage and butternut squash. It takes a long time for the squash to roast in the oven but it ended up being well worth it.
Roasted Butternut Squash with Caramelized Onions, Gruyere, and Sage
(Makes 4 Servings)
- 3 cups butternut squash, cut into 1/2 inch cubes
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon butter
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 handful sage leaves, coarsely chopped
- 1/2 cup gruyere cheese, grated
- Toss the butternut squash with the olive oil and season with salt and pepper.
- Roast the squash in a preheated 350F oven until tender for 1 hour.
- Meanwhile melt some butter and add the onion and cook on low until caramelized, about 45 minutes.
- Add the garlic and sage and saute for a few minutes. Set aside.
- Add everything to the pan with the squash and top with gruyere. Bake in the oven for 15 minutes, until the cheese has melted.