Fall Squash with Sage and Gruyère
Fall Squash with Sage and Gruyère is a delightful autumn dish that combines the sweet creaminess of roasted squash with the rich, nutty flavor of Gruyère cheese and aromatic sage. This comforting recipe is perfect for cozy dinners or festive gatherings, guaranteed to impress even the pickiest eaters. With its vibrant colors and irresistible flavors, it captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh sage leaves, chopped
- 1 cup Gruyère cheese, shredded
- ¼ cup bread crumbs (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out seeds.
- Drizzle olive oil over cut sides and sprinkle with salt and pepper.
- Place squash cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
- Flip squash over, top with sage and Gruyère cheese. Add bread crumbs if desired.
- Return to the oven for an additional 10-15 minutes until cheese is bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Substitute Gruyère with Fontina or add toasted walnuts for extra crunch. For a spicy kick, add red pepper flakes to the topping. Leftovers can be stored in an airtight container in the fridge for up to three days.