Holiday Butternut Squash Spread
With the balance of the Holiday Season fast upon us, here is a different twist on a spread that may come in handy for family and guests. The recipe yields 1 ¾ cups. Enjoy!
3 fresh sage leaves
3 Tablespoons olive oil
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 oz. cream cheese, softened (¼ c)
3 Tablespoons grated Parmesan cheese
2 teaspoons chopped fresh sage
Pat sage leaves dry; in a small skillet, heat olive oil over medium-high heat. Add sage leaves and cook for 30-40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels. Toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on a baking sheet lined with foil.
Bake at 400 degrees for 25-30 minutes, or until tender and golden brown. Cool slightly. In a food processor bowl, combine squash, cream cheese,
Parmesan cheese and 2 teaspoons sage. Cover and process until smooth. Transfer to serving bowl. Drizzle with reserved oil and top with crisp sage leaves. Serve with favorite crackers or some toasted, thinly sliced, baguette.