Butternut Squash Recipe
whipped brie, toasted kale, blueberries, sage, maple gastrique
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- 2
Whip the Brie
While the squash is roasting, soften the brie cheese at room temperature. Once the squash is done, scoop the flesh into a bowl, add the brie, and mash together until smooth and creamy.
- 3
Toast the Kale
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the kale, season with salt and pepper, and sauté until slightly crispy, about 5-7 minutes. Remove from heat and set aside.
- 4
Make the Maple Gastrique
In a small saucepan, combine the maple syrup and water. Bring to a boil, then reduce heat and simmer for about 5 minutes until it thickens slightly. Remove from heat and stir in chopped sage.
- 5
Assemble the Dish
Scoop the whipped brie and butternut squash mixture onto a plate, top with toasted kale, fresh blueberries, and drizzle the maple gastrique over the top. Garnish with additional sage leaves if desired.
