Butternut-Goat Cheese-Stuffed Mushrooms

• 12 oz. butternut squash, cut into 1/2 in. cubes (about 3 cups)
• 1 tbsp. olive oil
• 1.5 tsp. finely chopped fresh sage leaves
• 3 tbsp. butter
• 1/4 cup dry white wine
• 3 8oz. packages of fresh mushrooms
• 1 4oz. goat cheese log
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 cup panko
• Garnish: chopped chives

1. Preheat oven 375
2. 1. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8-10 minutes or until browned. Add sage and 1 tbsp. butter and cook 2 more minutes. Add wine and cook 3 min. or until wine evaporates. Transfer squash to a bowl, and let cool.
3. 2. Meanwhile, rinse mushrooms and pat dry. Remove and discard stems.
4. 3. Stir goat cheese and next 2 ingredients into squash mixture just until combined.
5. 4. Microwave remaining 2 tbsp. butter. Stir breadcrumbs into melted butter. Spoon desired amount of goat cheese mixture into each mushroom. Press 1 tbsp. crumb mixture onto filling.
6. 5. Place mushrooms in a single layer on a greased pan. Bake for 15-20 minutes

butternut squash, olive oil, sage, butter, white wine, mushrooms, goat cheese, kosher salt, black pepper, panko, chives

Taken from www.epicurious.com/recipes/member/views/butternut-goat-cheese-stuffed-mushrooms-52911641 (may not work)