Roasted Butternut Squash with Sage, Cambazola and Pine Nuts
Again, I was drifting through my Nigella Lawson books and came across this recipe in her Nigellisima book. It is actually a variation of one of the variations given in her original recipe (I used Cambazola instead of the gorgonzola she suggested, as it was what I had), peeled the squash and I cut the sage into ribbons rather than using whole leaves as she did….still, so simple, and absolutely delicious.
1 large butternut squash, peeled and seeded
2 tablespoons olive oil
3-4 sprigs fresh sage, leaves only, cut into strips
3 tablespoons pine nuts
juice of 1/2 lemon
1/3 cup Cambazola cheese, cut into small pieces
salt and freshly ground pepper to taste
Chopped parsley to sprinkle
Preheat oven to 425 degrees.
Cut squash into chunks about 1″-1-1/2″ square. Toss pieces of squash in the olive oil with about 2/3 of the sage, salt and pepper, and place into a casserole dish.
Bake for 35-40 minutes or until squash is golden brown and tender.
Squeeze lemon half over top, and sprinkle cheese, remaining chopped sage and pine nuts over top. Mix gently so the squash pieces stay intact but the cheese melts and distributes through the squash evenly, with the other ingredients. Sprinkle with parsley and serve.
Makes 3-4 servings.
Toad's Kitchen 