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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

[heart_this] · Oct 14, 2009 · 76 Comments

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

Pumpkin (or squash) and sweet potatoes are two more ingredients that I find that I think about when planning a holiday dinner and I like to try to include them as often as possible. This year I knew that I would be using some sweet potatoes in the dessert so I wanted to include some pumpkin or squash in the main course. Since I already had some sage for the parmesan and sage roasted turkey and some gorgonzola in the blue cheese green been casserole I got to thinking about this roasted butternut squash and caramelized onion pizza with gorgonzola and crispy fried sage that I had made a while ago and liked so much. I figured I could take all of the ingredients of the pizza and turn it into a really tasty side dish. The recipe that I came up with is a little bit time consuming but pretty straight forward. You start by roasting the butternut squash until it is nice and tender and slightly caramelized and then you slowly caramelize some onions until they have browned and become super sweet. Next you brown some butter and fry some sage until crispy and then toss every thing in the browned butter. The sweet roasted butternut squash and caramelized onions went so well with the tangy blue cheese that was just starting to melt and become even more creamy and good! Overall this ended up being a really tasty side dish that I will be making again.

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

Cook Time: 1 hour 43 minutes Total Time: 1 hour 43 minutes Servings: 4
ingredients
  • 2 cups butternut squash (cut into 1/2 inch cubes)
  • 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
  • 1 handful sage leaves
  • 1/4 cup gorgonzola dolce (crumbled)
directions
  1. Toss the butternut squash with the olive oil and season with salt and pepper.
  2. Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
  3. Meanwhile, heat the oil and melt the butter in a pan.
  4. Add the onion and cook on low until caramelized, about 40-60 minutes.
  5. Add the garlic and saute for a few minutes and set aside.
  6. Melt the butter in a pan and let it brown.
  7. Add the sage leaves and saute until crispy, about 2-3 minutes.
  8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
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Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    October 15, 2009 at 12:13 am

    LOOOOVELY squash dish!

    Reply
  2. Helene says

    October 15, 2009 at 12:22 am

    Love what you made Kevin. Caramelized onions & Gorgonzola go so well together.

    Reply
  3. darnold23 says

    October 15, 2009 at 12:26 am

    I love the flavors in this dish. Thanks so much for sharing it.

    Reply
  4. Jen_from_NJ says

    October 15, 2009 at 12:33 am

    WOW – love the ingredients- I am sure to love the dish! Perfect for fall! Thank you!

    Reply
  5. Velva says

    October 15, 2009 at 12:49 am

    Wow, this looks absolutely fabulous!

    Reply
  6. Elizabeth says

    October 15, 2009 at 1:04 am

    Kevin – I roasted up some butternut squash myself last night to go with parmesan & couscous…I think the squash I have left will be used for your recipe!

    Reply
  7. lucia says

    October 15, 2009 at 1:15 am

    Four of my favorite things on one plate!

    Reply
  8. Michelle says

    October 15, 2009 at 1:26 am

    you had me at caramelized onions, but add in everything else and oh my god!

    You should try this if you like the flavor combination.
    http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

    Reply
  9. Queen B. says

    October 15, 2009 at 2:11 am

    I AM CLAPPING OUT LOUD OVER THIS ONE !!!!!!!!!!!!!!!!!!

    Reply
  10. Susan Wensel says

    October 15, 2009 at 2:25 am

    Ooooh, this sounds good. I love squashes and pumpkins in the fall.

    Reply
  11. TKTC says

    October 15, 2009 at 2:53 am

    By some miracle, I had all of this on hand and made it for dinner tonight with some fresh spinach mixed in. It was absolutely delicious- thank you!

    Reply
  12. Food o' del Mundo says

    October 15, 2009 at 3:24 am

    I'll take any leftovers please!

    Reply
  13. Anonymous says

    October 15, 2009 at 3:26 am

    beautiful and gracious flavors!

    Reply
  14. Rosa's Yummy Yums says

    October 15, 2009 at 3:42 am

    That is one fantastic pumpkin dish! Those flavors are terrific!

    Cheers,

    Rosa

    Reply
  15. Mags says

    October 15, 2009 at 4:38 am

    Just YUM! I'm a sucker for Gorgonzola and I love when it's paired with sweeter veggies like butternut squash and the caramelized onions. Great recipe.

    Reply
  16. Anonymous says

    October 15, 2009 at 5:57 am

    This looks delicious! Perfect for autumn 🙂

    Reply
  17. Nina Timm says

    October 15, 2009 at 5:58 am

    This is a wonderful addition to my pork tenderloin meal tonight……you might even have given me an idea for a pizza topping…..butternut and gorgonzola!!!

    Reply
  18. Jacqueline says

    October 15, 2009 at 9:20 am

    You always manage to hit the spot for me, when it comes to food Kevin and this is no exception. I bet this combination was gorgeous on the pizza!

    Reply
  19. Sophie says

    October 15, 2009 at 9:28 am

    What a tasty dish,…looks so delicious, Kevin!!

    Great combinations too!

    Reply
  20. Joanne says

    October 15, 2009 at 10:13 am

    I don't think I can wait until Thanksgiving to make this. I might have to eat it every day for the rest of my life.

    Reply
  21. Chocolate Shavings says

    October 15, 2009 at 12:37 pm

    Sage and butternut squash are always the perfect combo, sounds delicious!

    Reply
  22. Jenn Sutherland says

    October 15, 2009 at 12:47 pm

    Oooh, I am definitely making this dish this weekend – I have all the ingredients in the house…and I got hooked on sweet potatoes with blue cheese last fall, and this looks even better! YUM!

    Reply
  23. Shannon says

    October 15, 2009 at 1:25 pm

    this looks heavenly!!! i just tried cirspy sage, and it's so yummy 🙂

    Reply
  24. Proud Italian Cook says

    October 15, 2009 at 1:25 pm

    Oh Kevin, I'm making this!!!!

    Reply
  25. Anne says

    October 15, 2009 at 1:52 pm

    That's just gorgeous! I can imagine it was delicious.

    Reply
  26. teresa says

    October 15, 2009 at 2:20 pm

    oh my goodness, so yummy! i love the gorgonzola!

    Reply
  27. Muneeba says

    October 15, 2009 at 2:22 pm

    Everything tastes better with a bit of gorgonzola dolce … numnum!

    Reply
  28. Petra says

    October 15, 2009 at 2:59 pm

    That looks yummy! Finally I know what to do with the pumpkin on my shelf.

    Reply
  29. Megan says

    October 15, 2009 at 3:41 pm

    This looks and sounds absolutely amazing. I love butternut squash especially with sage and onions or shallots. Thanks for the recipe!!

    Reply
  30. msmeanie says

    October 15, 2009 at 4:29 pm

    Yuumm..that looks soo good. I have a butternut squash waiting to be cooked and this looks like a great recipe! Will definitely try it. Thanks!

    Reply
  31. Katerina says

    October 15, 2009 at 4:34 pm

    You beat me! I was totally going to do a butternut squash and gorgonzola casserole. I LOVE the idea of fried sage though. That totally takes it one step further.

    Reply
  32. George Gaston says

    October 15, 2009 at 5:54 pm

    Awesome fall colors and combination of ingredients in this dish! Kevin, you come up with some great holiday dinner ideas. Thanks…

    Reply
  33. Anonymous says

    October 15, 2009 at 8:10 pm

    I opened this and actually said out loud "oh my goodness!" That looks absolutely amazing!

    Reply
  34. Tasty Eats At Home says

    October 15, 2009 at 8:17 pm

    Yummy! Will you send me some of this? Like, now? Looks awesome.

    Reply
  35. Anonymous says

    October 15, 2009 at 8:45 pm

    This is truly gorgeous! You are making me hungry. This looks perfect for all. I love squash!

    Reply
  36. We Are Not Martha says

    October 15, 2009 at 9:14 pm

    OMG. It took me about .5 seconds to bookmark this. I was going to eat leftovers tonight, but I might just be eating this instead!! THANK YOU!!!

    Sues

    Reply
  37. Juliana says

    October 15, 2009 at 9:20 pm

    This is a very nice vegetarian dish, looks fantastic!

    Reply
  38. Pam says

    October 15, 2009 at 10:40 pm

    It looks simply divine! Nicely done Kevin.

    Reply
  39. ♥peachkins♥ says

    October 16, 2009 at 12:12 am

    I love this combination of yours..I'm curious about those crispy sage..

    Reply
  40. [email protected] says

    October 16, 2009 at 1:05 am

    Really great…and I hope it makes it to my Thanksgiving table.

    Reply
  41. Kate @ Savour Fare says

    October 16, 2009 at 8:34 pm

    This looks fantastic — I make something similar (with leeks instead of onions and goat cheese instead of blue) and I always recommend it to friends looking for a great substantial vegetarian dish for Thanksgiving.

    Reply
  42. Not Another Omnivore says

    October 17, 2009 at 7:44 pm

    Had butternut ravioli a couple months ago. The gorgonzola saved the dish, and having the two together led to one of those Ah ha! foodie moments.

    This looks great.

    Reply
  43. Shelly W says

    October 17, 2009 at 9:33 pm

    Good grief does this look awesome! I have a butternut squash I need to use and sage…guess I'll be making a trip to the store for gorgonzola 🙂

    Reply
  44. Jo says

    October 18, 2009 at 7:08 am

    This looks delicious – how creative!

    Reply
  45. Lori says

    October 18, 2009 at 9:47 pm

    THis is very drool worthy Kevin. I have a ton of sage in my garden. Always looking for something to use it in.

    Reply
  46. {lovely little things} says

    October 19, 2009 at 1:48 am

    The gorgonzola is the perfect savory compliment to the sweet squash. Awesome side dish, thanks for the idea. Definitely will make again

    Reply
  47. eatme_delicious says

    October 19, 2009 at 1:54 am

    This sounds so good. Love that you turned pizza topping into a side dish. =)

    Reply
  48. Gina says

    October 19, 2009 at 4:13 pm

    This sounds great!

    Reply
  49. Karen says

    October 20, 2009 at 6:19 pm

    I knw I'm a little late to the party, but I couldn't help but comment. I have 2 butternut squash (squashes?) in the refrigerator waiting for a grander purpose than taking up much needed shelf space. One is destined for butternut squash soup, but the other one was a wild card. Until now! Thanks for the recipe!

    Reply
  50. Table Talk says

    October 21, 2009 at 1:41 pm

    What an amazing combination of sweet and salty in this dish…the crispy fried sage is the icing on the cake!

    Reply
  51. damlaya damlaya says

    October 22, 2009 at 3:22 pm

    i tried your recepie, and liked it very much. in Turkey we dont have many types of pumpkin dishes other than deserts (and we only use sage as herbal tea). So it was quite a discovery for me 🙂

    Reply
  52. Spryte says

    October 27, 2009 at 3:34 pm

    OMG! That looks amazing!!

    Reply
  53. Rabbittrick says

    November 5, 2009 at 4:45 am

    crazy yummy!
    fried sage… wow.
    and the fall vegetables are gorgeous

    Reply
  54. Kate says

    November 10, 2009 at 8:15 pm

    I made this for dinner Sunday night. It was outstanding, I almost licked the bowl

    Reply
  55. Anonymous says

    November 13, 2009 at 7:51 pm

    I made this with pumpkin instead of squash and I didn't have sage on hand, so I used oregano. The herb frying up in butter filled the kitchen with such an aroma! It was a wonderful greeting for my sister when she arrived home. Thanks for teaching me a new technique!

    I had roasted the pumpkin and caramelized the onions ahead of time so dinner came together in a snap.

    Reply
  56. Deborah says

    November 15, 2009 at 11:46 pm

    Made this recently and it was wonderful. Plan on making it again for Thanksgiving.

    Reply
  57. LV says

    November 17, 2009 at 8:21 pm

    Your blog was the first place I looked for inspiration for Thanksgiving, and I found it as I knew I would. Though I could live on your dips.

    Thanks again!

    Reply
  58. Lucia from Madison says

    November 22, 2009 at 11:33 am

    Wow this looks good. This is on my must try list!

    Reply
  59. Anonymous says

    November 24, 2009 at 12:24 am

    I've made this recipe three times and have passed it along to friends and family. A perfect winter side dish.

    Reply
  60. Anonymous says

    November 27, 2009 at 1:53 pm

    OMG!!!!Is all I can say about this.Definately going onto our list of traditional foods.This was fantastic.Got a lot of compliments of this!!!!Squash with onions and gorganzola?Who knew!!!???Awsome!

    Reply
  61. LV says

    November 29, 2009 at 5:49 pm

    I made this for Thanksgiving and it was delicious. Lots of compliments on it from my gourmet, hard-to-please family. Love this!

    Reply
  62. Maureen says

    November 30, 2009 at 11:39 am

    I have been drooling ever since I stumbled onto your site. A few of your recipies are making it to my Christmas table this year.

    Reply
  63. PATRICIA ROY says

    December 8, 2009 at 3:49 am

    Yum. you've inspired me.

    Reply
  64. Indi says

    January 16, 2010 at 1:36 pm

    I made this for dinner last night, and it was fantastic! Thanks for the delicious recipe!

    Reply
  65. Anonymous says

    September 23, 2010 at 11:52 pm

    This would also make a really nice risotto, don't you think?

    Reply
  66. Kevin says

    September 24, 2010 at 12:38 am

    Anonymous: These flavours would work really well in a risotto!

    Reply
  67. Nicole says

    October 21, 2011 at 12:10 pm

    making this tonight! can't wait for it to be in my belly!

    Reply
  68. Kate says

    November 25, 2011 at 8:41 pm

    I made this last night for Thanksgiving, and it was a HUGE hit! Everyone loved it and lots asked for the recipe. Two additions I made that I would recommend: add roasted asparagus, and serve over risotto. I found some butternut squash flavored risotto, but I imagine most flavors would work. This dish is wonderful and I will most definitely make again!!!

    Reply
  69. growgardengrow says

    January 17, 2012 at 12:11 am

    Thank you for posting! YUM! Caution: don't over cook the squash. Though it still tasted awesome, mine did not stay in cubes. I did save energy though, by caramelizing the onions in an iron pan in the oven along side my pan of squash.

    Reply
  70. Allison says

    November 30, 2012 at 3:45 am

    Even though we don’t normally have butternut squash on our Thanksgiving table,this sounded too good to pass up. It took me nearly an hour to roast my squash, and it didn’t ever brown up like the one in your picture but it was really tasty. The squash started to fall apart a bit since I had the dish resting while the other Thanksgiving sides came together. I would try to brown up the squash more next time, perhaps roasting at a higher temperature. Thanks again for the inspiration

    http://epifurious.tumblr.com/post/36442766973/roasted-butternut-squash-with-caramelized-onions

    Reply
  71. Rebecca says

    October 14, 2013 at 1:52 am

    This was amazing! my whole family agreed it's going to be a regular at Thanksgiving dinner. I caramelized the onions using the slow cooker (a Debbie Koenig technique. http://www.parentsneedtoeattoo.com) Totally awesome.

    Reply
  72. Joan says

    October 23, 2019 at 4:23 pm

    So..would it work to substitute feta? Not a blue cheese/gorgonzola fan.

    Reply
    • kevin says

      October 27, 2019 at 10:17 am

      Feta in amazing in this!

      Reply

Trackbacks

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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