Roasted Butternut Squash Puree with Goat Cheese

Roasted Butternut Squash Puree with Goat Cheese

serves 2

2 pound butternut squash1/4 cup torn sage leavesOlive oilSalt and pepper1 ounce soft mild goat cheese

Heat the oven to 375ºF. Cut the squash in half and scoop out the seeds. Rub lightly with olive oil and put the sage leaves in each squash cavity. Rub in a bit of salt and pepper. Turn upside down in a pie pan and roast for about an hour or until very tender. Let cool for five minutes, then scoop out the flesh and puree with the goat cheese.