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
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
- Toss the butternut squash with the olive oil and season with salt and pepper.
- Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
- Meanwhile, heat the oil and melt the butter in a pan.
- Add the onion and cook on low until caramelized, about 40-60 minutes.
- Add the garlic and saute for a few minutes and set aside.
- Melt the butter in a pan and let it brown.
- Add the sage leaves and saute until crispy, about 2-3 minutes.
- 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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VeggieGirl says
October 15, 2009 at 12:13 amLOOOOVELY squash dish!
Helene says
October 15, 2009 at 12:22 amLove what you made Kevin. Caramelized onions & Gorgonzola go so well together.
darnold23 says
October 15, 2009 at 12:26 amI love the flavors in this dish. Thanks so much for sharing it.
Jen_from_NJ says
October 15, 2009 at 12:33 amWOW – love the ingredients- I am sure to love the dish! Perfect for fall! Thank you!
Velva says
October 15, 2009 at 12:49 amWow, this looks absolutely fabulous!
Elizabeth says
October 15, 2009 at 1:04 amKevin – 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!
lucia says
October 15, 2009 at 1:15 amFour of my favorite things on one plate!
Michelle says
October 15, 2009 at 1:26 amyou 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/
Queen B. says
October 15, 2009 at 2:11 amI AM CLAPPING OUT LOUD OVER THIS ONE !!!!!!!!!!!!!!!!!!
Susan Wensel says
October 15, 2009 at 2:25 amOoooh, this sounds good. I love squashes and pumpkins in the fall.
TKTC says
October 15, 2009 at 2:53 amBy 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!
Food o' del Mundo says
October 15, 2009 at 3:24 amI'll take any leftovers please!
Anonymous says
October 15, 2009 at 3:26 ambeautiful and gracious flavors!
Rosa's Yummy Yums says
October 15, 2009 at 3:42 amThat is one fantastic pumpkin dish! Those flavors are terrific!
Cheers,
Rosa
Mags says
October 15, 2009 at 4:38 amJust 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.
Anonymous says
October 15, 2009 at 5:57 amThis looks delicious! Perfect for autumn 🙂
Nina Timm says
October 15, 2009 at 5:58 amThis 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!!!
Jacqueline says
October 15, 2009 at 9:20 amYou 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!
Sophie says
October 15, 2009 at 9:28 amWhat a tasty dish,…looks so delicious, Kevin!!
Great combinations too!
Joanne says
October 15, 2009 at 10:13 amI 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.
Chocolate Shavings says
October 15, 2009 at 12:37 pmSage and butternut squash are always the perfect combo, sounds delicious!
Jenn Sutherland says
October 15, 2009 at 12:47 pmOooh, 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!
Shannon says
October 15, 2009 at 1:25 pmthis looks heavenly!!! i just tried cirspy sage, and it's so yummy 🙂
Proud Italian Cook says
October 15, 2009 at 1:25 pmOh Kevin, I'm making this!!!!
Anne says
October 15, 2009 at 1:52 pmThat's just gorgeous! I can imagine it was delicious.
teresa says
October 15, 2009 at 2:20 pmoh my goodness, so yummy! i love the gorgonzola!
Muneeba says
October 15, 2009 at 2:22 pmEverything tastes better with a bit of gorgonzola dolce … numnum!
Petra says
October 15, 2009 at 2:59 pmThat looks yummy! Finally I know what to do with the pumpkin on my shelf.
Megan says
October 15, 2009 at 3:41 pmThis looks and sounds absolutely amazing. I love butternut squash especially with sage and onions or shallots. Thanks for the recipe!!
msmeanie says
October 15, 2009 at 4:29 pmYuumm..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!
Katerina says
October 15, 2009 at 4:34 pmYou 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.
George Gaston says
October 15, 2009 at 5:54 pmAwesome fall colors and combination of ingredients in this dish! Kevin, you come up with some great holiday dinner ideas. Thanks…
Anonymous says
October 15, 2009 at 8:10 pmI opened this and actually said out loud "oh my goodness!" That looks absolutely amazing!
Tasty Eats At Home says
October 15, 2009 at 8:17 pmYummy! Will you send me some of this? Like, now? Looks awesome.
Anonymous says
October 15, 2009 at 8:45 pmThis is truly gorgeous! You are making me hungry. This looks perfect for all. I love squash!
We Are Not Martha says
October 15, 2009 at 9:14 pmOMG. 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
Juliana says
October 15, 2009 at 9:20 pmThis is a very nice vegetarian dish, looks fantastic!
Pam says
October 15, 2009 at 10:40 pmIt looks simply divine! Nicely done Kevin.
♥peachkins♥ says
October 16, 2009 at 12:12 amI love this combination of yours..I'm curious about those crispy sage..
angela@spinachtiger says
October 16, 2009 at 1:05 amReally great…and I hope it makes it to my Thanksgiving table.
Kate @ Savour Fare says
October 16, 2009 at 8:34 pmThis 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.
Not Another Omnivore says
October 17, 2009 at 7:44 pmHad 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.
Shelly W says
October 17, 2009 at 9:33 pmGood 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 🙂
Jo says
October 18, 2009 at 7:08 amThis looks delicious – how creative!
Lori says
October 18, 2009 at 9:47 pmTHis is very drool worthy Kevin. I have a ton of sage in my garden. Always looking for something to use it in.
{lovely little things} says
October 19, 2009 at 1:48 amThe gorgonzola is the perfect savory compliment to the sweet squash. Awesome side dish, thanks for the idea. Definitely will make again
eatme_delicious says
October 19, 2009 at 1:54 amThis sounds so good. Love that you turned pizza topping into a side dish. =)
Gina says
October 19, 2009 at 4:13 pmThis sounds great!
Karen says
October 20, 2009 at 6:19 pmI 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!
Table Talk says
October 21, 2009 at 1:41 pmWhat an amazing combination of sweet and salty in this dish…the crispy fried sage is the icing on the cake!
damlaya damlaya says
October 22, 2009 at 3:22 pmi 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 🙂
Spryte says
October 27, 2009 at 3:34 pmOMG! That looks amazing!!
Rabbittrick says
November 5, 2009 at 4:45 amcrazy yummy!
fried sage… wow.
and the fall vegetables are gorgeous
Kate says
November 10, 2009 at 8:15 pmI made this for dinner Sunday night. It was outstanding, I almost licked the bowl
Anonymous says
November 13, 2009 at 7:51 pmI 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.
Deborah says
November 15, 2009 at 11:46 pmMade this recently and it was wonderful. Plan on making it again for Thanksgiving.
LV says
November 17, 2009 at 8:21 pmYour 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!
Lucia from Madison says
November 22, 2009 at 11:33 amWow this looks good. This is on my must try list!
Anonymous says
November 24, 2009 at 12:24 amI've made this recipe three times and have passed it along to friends and family. A perfect winter side dish.
Anonymous says
November 27, 2009 at 1:53 pmOMG!!!!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!
LV says
November 29, 2009 at 5:49 pmI made this for Thanksgiving and it was delicious. Lots of compliments on it from my gourmet, hard-to-please family. Love this!
Maureen says
November 30, 2009 at 11:39 amI have been drooling ever since I stumbled onto your site. A few of your recipies are making it to my Christmas table this year.
PATRICIA ROY says
December 8, 2009 at 3:49 amYum. you've inspired me.
Indi says
January 16, 2010 at 1:36 pmI made this for dinner last night, and it was fantastic! Thanks for the delicious recipe!
Anonymous says
September 23, 2010 at 11:52 pmThis would also make a really nice risotto, don't you think?
Kevin says
September 24, 2010 at 12:38 amAnonymous: These flavours would work really well in a risotto!
Nicole says
October 21, 2011 at 12:10 pmmaking this tonight! can't wait for it to be in my belly!
Kate says
November 25, 2011 at 8:41 pmI 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!!!
growgardengrow says
January 17, 2012 at 12:11 amThank 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.
Allison says
November 30, 2012 at 3:45 amEven 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
Rebecca says
October 14, 2013 at 1:52 amThis 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.