Fall Squash with Sage and Gruyère
Fall Squash with Sage and Gruyère is a delightful autumn dish that beautifully combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage and the rich creaminess of Gruyère cheese. Perfect for cozy family dinners or festive gatherings, this recipe is simple to prepare and offers an elegant presentation that will impress your guests while filling your kitchen with mouthwatering scents.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp extra virgin olive oil
- 6 fresh sage leaves
- 1 cup aged Gruyère cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the butternut squash in half lengthwise, scoop out seeds, and drizzle cut sides with olive oil. Season with salt and pepper.
- Place squash cut-side down in the baking dish and roast for 25-30 minutes until tender.
- Flip the squash cut-side up, top with fresh sage and Gruyère cheese.
- Return to oven for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1/4 of dish (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Customize by swapping Gruyère for feta or cheddar. Add walnuts or pecans for a crunchy texture. Drizzle balsamic glaze for added tang.