Roasted Butternut Squash with Caramelized Onions, Gruyere, and Sage

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)
Printable Version

Ingredients:

• 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

1. Toss the butternut squash with the olive oil and season with salt and pepper.
2. Roast the squash in a preheated 350F oven until tender for 1 hour.
3. Meanwhile melt some butter and add the onion and cook on low until caramelized, about 45 minutes.
4. Add the garlic and sage and saute for a few minutes. Set aside.
5. Add everything to the pan with the squash and top with gruyere. Bake in the oven for 15 minutes, until the cheese has melted.