I got this recipe from a fellow multiples mom and I absolutely love it! Actually everyone seems to love it! I changed it just a tad though so the hubs would be more inclined to eat it.
You can buy a whole butternut squash and peel and chop it or you can buy the pre-cut squash. I’ve seem it at Fresh and Easy and Trader Joe’s I think. I love this recipe because you can customize it. I used pork sausage but you could use turkey sausage, andouille, whatever. You could also use less goat cheese or even a different kind of cheese. It’s very forgiving.
Peeling a butternut squash is kind of a pain in the ass. The shape is awkward and it’s all gooey once it’s peeled so it;s hard to hold onto. But…I did it!
Now my arms hurt!
I cut the squash into about 1 inch cubes. They aren’t all exactly uniform but who cares. MOST of them are in the 1 inch range. Toss them with olive oil, salt, pepper and sage. Toss it into a baking dish, 13×9 worked for me, and mix in the chopped sausage.
Yum! Sprinkle with the goat cheese.
Okay, now bake, covered, at 350 for about 45 – 55 minutes. It all depends on the size you cut your squash and how tender you want it. The girls are only 14 months right now so they still need things cooked pretty soft. I started stabbing it with a fork at around 45 minutes but it wasn’t quite how I wanted it so I let it cook about 10 more minutes and it was perfect! Then, uncover, and let it cook about 15 minutes more so it browns on top.
- 1 Butternut squash, peeled and chopped
- 1 package Italian sausage, cooked and sliced
- 2 containers crumbled goat cheese (about 5 oz each)
- 2-3 tablespoons olive oil
- 1 Tbsp dried sage
- salt & pepper, to taste
- Preheat oven to 350 degrees.
- Toss chopped squash with olive oil, salt & pepper and sage to coat well.
- Arrange with sausage in a 13×9 baking dish. Sprinkle goat cheese over the top.
- Cover and cook for 45 minutes. Remove the foil and continue cooking 15 to 20 minutes or until top is browned. Serve.