I’ve wanted to try and recreate this butternut squash and goat cheese puree that Bryan and I had at our anniversary dinner in Austin, but the weather hasn’t been cooperating up until now. It was so, so easy and crazy yummy. We served it with an oven roast and asparagus, but I think it would be especially good with pork chops.
Here’s how you do it.
- Preheat oven to 375
- Pierce 2 medium butternut squash 4-5 times and place in a casserole dish
- Bake squash for about an hour – you’ll know it’s done when you’re able to easily slide a thin knife all the way through the squash
- When fully cooked, slice open the squash and remove the seeds and strings
- Scoop out the remaining squash into a bowl and add room temperature goat cheese, kosher salt and pepper to taste and mash well with a spoon