Butternut Squash & Mozzarella Recipe

Prepare squash

Preheat the oven to 400°F (200°C). Peel the butternut squash, cut off the ends, halve lengthwise, remove seeds, then cut into 1/2-inch cubes (about 1.5 lbs cubed).

Prepare aromatics

Peel and thinly slice the red onion to measure about 3/4 cup. Smash and thinly slice or mince 3 garlic cloves. Chop or tear sage leaves roughly if large.

Roast squash and onions

Toss the squash cubes and sliced onion in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes. Spread in a single layer on a rimmed baking sheet. Roast 25-30 minutes, stirring once halfway, until squash is tender and starting to caramelize.

Brown sage and garlic

During the last 6 minutes of the squash roasting, melt 1 tablespoon butter with 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic and sage leaves and sauté 1-2 minutes until fragrant and sage becomes crisp but not burnt. Remove from heat and set aside.

Assemble with mozzarella

When the squash and onions are tender, remove the baking sheet from the oven. Scatter torn or thinly sliced fresh mozzarella (8 oz) evenly over the hot squash so it begins to melt. Drizzle the browned sage-garlic butter mixture over the squash and cheese. Sprinkle grated Parmesan evenly on top. Return to oven for 4-6 minutes until mozzarella is melted and edges are bubbling.

Finish and season

Remove from oven. Drizzle 1 teaspoon honey or maple syrup over the assembled dish and gently toss or fold to coat—this brightens the squash. Taste and adjust seasoning with additional salt and pepper if needed.

Garnish

Scatter chopped fresh basil or parsley (about 2 tablespoons) and the toasted pine nuts or walnuts (2 tablespoons) over the top for texture and freshness.

Serve

Serve warm as a side or spoon over toasted crusty bread slices or polenta for a main. Yields about 4 servings.