Thursday, October 15, 2009

Roasted Butternut Squash and crispy Sage With Feta


2 cups butternut squash cubed

1 tablespoon olive oil

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 onion sliced

1 clove garlic chopped

1 tablespoon butter

2 handfuls sage leaves

4 Ounces of cubed Feta


Toss the butternut squash with the olive oil and season with salt and pepper then roast
in a preheated 350F oven until tender, about 20 minutes. Meanwhile, heat the oil and melt the butter in a pan. Add the onion and cook on low until caramelized, about 40 minutes. Add the garlic and saute for a few minutes and set aside.6. Melt the butter in a pan and let it brown. Add the sage leaves and saute until crispy, about 2-3 minute. Add everything to the pan and toss in the browned butter to coat and remove from heat when the feta starts to melt.