Fall Squash with Sage and Gruyère
Fall Squash with Sage and Gruyère is a delightful autumn dish that captures the essence of the season. This recipe features tender, roasted butternut or acorn squash, infused with aromatic sage and topped with rich, melted Gruyère cheese. Perfect for cozy family dinners or festive gatherings, it balances simplicity with elegance, making it a must-try this fall.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut or acorn squash, halved and seeded
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup fresh sage leaves, chopped
- 1 cup Gruyère cheese, grated
Instructions
- Preheat oven to 400°F (200°C). Halve the squash and scoop out seeds.
- Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender.
- In a small skillet, sauté chopped sage in olive oil over medium heat until fragrant.
- Flip roasted squash cut-side up. Spoon sage mixture into each half and sprinkle with Gruyère cheese.
- Return to oven for an additional 10-15 minutes until cheese is melted and bubbly.
Nutrition
- Serving Size: 1 squash half (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
Keywords: For added flavor, mix in roasted garlic or a pinch of nutmeg. Substitute Gruyère with mozzarella or cheddar if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.