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Roasted butternut squash with sage and Blue Cheese

Roasted butternut squash with sage and Blue Cheese

Cook 35 min 6 servings


  • 2 ounces Castello® Crumbled blue
  • 2 large butternut squashes, peeled, seeded, and cut into ½-inch cubes
  • 3 tbsp olive oil
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 3 tbsp butter
  • 12 fresh sage leaves, torn into small pieces



1. Preheat the oven to 425°F. Coat the squash with olive oil and season with salt and pepper. Arrange on a baking pan.

2. Turning occasionally, roast the squash until tender and browned, about 25 minutes.

3. In the meantime, melt the butter with sage until it begins to brown, about 2 minutes.

4. Transfer the squash to a serving dish and pour on the sage-butter. Sprinkle top with the Castello® Crumbled Blue cheese and serve while warm.