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Roasted Butternut Squash Puree with Goat Cheese


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  • 2 pound butternut squash
  • 1/4 cup torn sage leaves
  • Olive oil
  • Salt and pepper
  • 1 ounce soft mild goat cheese



Step 1

Heat the oven to 375°F. Cut the squash in half and scoop out the seeds. Rub lightly with olive oil and put the sage leaves in each squash cavity. Rub in a bit of salt and pepper. Turn upside down in a pie pan and roast for about an hour or until very tender. Let cool for five minutes, then scoop out the flesh and puree with the goat cheese.

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