Roasted Butternut Squash With Belle Chevre,Granny Smith Apples And Fried Sage

• 2 1 lb. Butternut Squash, Peeled and 1 in. Cubed
• 2 tablespoons Good Olive Oil
• 1 bunch Sage Leaves
• 2 teaspoons Sea Salt
• 2 teaspoons Cracked Black Pepper
• 1/4 cup Belle Chevre (Local Alabama Goat Cheese, Just cannot beat it!)
• 3/4 tablespoon Toasted Pine Nuts (see www.bonappetit.com for instructions)
• 1 tablespoon Unsalted Butter
• 2 Granny Smith Apples, Cored and Cubed
• 1 teaspoon Cinnamon

1. Pre-heat oven to 350 degrees and grease one 11x14 cookie sheet.
2. Place cubed squash on greased cookie sheet (be sure to evenly distribute and that no cubes are on top of each other as to cook evenly). Drizzle 1 tablespoon of Good Olive Oil over the top of the cubes and season with 1 teaspoon of Sea Salt and Cracked Black Pepper.
3. Roast squash for 30 - 40 minutes, or until soft.
4. While Squash is roasting, heat 1 tablespoon of unsalted butter in a small frying pan and throw in cubed apples. Sprinkle with 1 teaspoon of cinnamon and toss. Cook until soft, but still with a little crunch. Place in reserve bowl.
5. Using the same pan you used for the apples, pour 1 tablespoon of Good Olive Oil in the pan and once oil is hot, fry sage leaves whole. This should not take but a few minutes. Once finished reserve sage in the bowl with the apples. Add toasted pine nuts to this same bowl.
6. Remove Butternut Squash from the oven, and pour squash cubes in the reserved bowl of sage, apples and pine nuts.
7. Sprinkle with Goat Cheese, remaining Sea Salt and Cracked Pepper. Toss all ingredients and serve immediately.

butternut, olive oil, sage, salt, pepper, belle chevre, butter, apples, cinnamon

Taken from food52.com/recipes/7262-roasted-butternut-squash-with-belle-chevre-granny-smith-apples-and-fried-sage (may not work)