Have you ever seen a recipe and thought, “OMG I MUST make that NOW!”? It happens to me quite often, but lots of times I simply bookmark the recipe and come back to it at a later date. But this time, I NEEDED to make this recipe.
I have to say this happens more than I’d like to admit with the recipes on Closet Cook’s blog. I don’t know what it is, but the guy makes the best recipes and takes the most amazing photos. It’s rare for me to read his blog and not a) bookmark at least 1 thing and b) drool a bit on my computer (I swear I don’t really do this, but I’m never very far from it). When I saw the recipe for Butternut Squash With Caramelized Onions, Gorgonzola, and Crispy Fried Sage (whew, that’s a mouthful!), I RAN to the grocery store. It was perfect because I was staying at my aunt’s and this didn’t involve a lot of ingredients.
Butternut Squash With Caramelized Onions, Gorgonzola, and Crispy Fried Sage (Serves 4. Or 1 hungry girl with some leftovers):
- 2 C butternut squash, cut into 1/4 inch cubes
- 1 T olive oil
- Salt and pepper to taste
- 1 T olive oil
- 1 T butter
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 T butter
- 1 handful sage leaves
- 1/4 C gorgonzola
Toss the butternut squash with 1 T olive oil and season with salt and pepper. Then roast the squash at 450 degrees until tender, about 30-40 minutes.
While your squash is roasting, heat 1 T olive oil in a pan and add 1 T butter. Add the onion and cook on low until caramelized. Closet Cook says 40-60 minutes, but mine took more like 25-30. Then add the garlic, saute for a few minutes, and set aside.
Remove onions from pan and melt 1 T butter in it. Let it brown a bit and then add the sage leaves. Saute for about 2-3 minutes, until crispy.
Then add everything to the pan, including the gorgonzola. Toss it around a bit, but don’t let the cheese melt.
Did someone say PERFECT fall meal? Not to mention, the EASIEST fall meal. I gobbled up way more than one serving, but didn’t really feel bad about it. Because it was delicious and fairly healthy, too!
This also makes fabulous leftovers and packs well in a Tupperware. I always forget how nice sage is in the autumn and this combination was seriously to-die-for. I think it’s safe to say I wouldn’t mind if October stuck around for a while.
[Sues]
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I completely agree with you about Kevin’s recipes. They’re all amazing. You have me wishing I had this on the dinner menu tonight. Yum!
I want to make that NOW.
That sounds amazing – I am definitely bookmarking this – thanks for the recipe!
Wow! I’ve gotta try using sage in more things! Awesome recipe.
That looks so good! I had a pizza with similar toppings last week. Such a good combo of flavors!
This is right up my alley. I love caramelized onions and could eat them everyday. I find they make even the most ordinary dishes 100% times better. I’ve never actually visited Closet Cook’s blog so I’m glad you recommended it because now I have another one to add to my google reader.
I think I know what I am having for lunch! Yum! Thanks for posting.
I bookmarked that one when I saw it too. Pretty much anything that says crispy fried sage will hook me!
NICE! My dad recently received a crapton of acorn squash stuff and now I have another way to utilize it!
Mmm, I love anything with crispy sage – looks delicious!
Wow – this looks fantastic . . . and might even be the vehicle to get my husband to eat butternut squash with me!
Ha- yes, this was absolutely delicious. One of my favorite new recipes this season! I linked to my photo of it above…man we think alike sometimes!
Crispy fried sage? I just had that for the first time last week at UpStairs on the Square and I loved it! People looked at me like I was crazy for eating it but I think they were the crazy ones for leaving it on the plate. YUM! Nice job! I love this recipe and the fact that you used gorgonzola and caramelized onions – muy bueno!
This recipe was really tasty and fun to make! I really enjoyed all the wonderful aromas you got from roasting the squash and caramelizing the onions, then adding the garlic and sage. Delish! I used blue cheese instead of gorgonzola because I like its flavor a little bit better. My only suggestion would be to plan on roasting the squash more like 1 hour than 40 minutes so that it is tender… this probably depends on how big you cut the pieces and how accurate your oven is…
I think the lower cooking time is a good idea because I made this following the cooking time from Closet Cook’s recipe and the squash was VERY soft. I thought it would be mush by the time I got it out of the pan because it was so soft but it all worked out and tasted GREAT. I carmelized the onions in a separate pan in the oven at the same time I cooked to squash which worked out real well. Saved energy (mine and the oven’s). Oh, I also did without the cheese and it was still an excellent recipe.