We are getting dangerously close to TURKEY TIME!!! and that means LOADS upon LOADS of extra caloric intake. I, for one, know that since we will be hanging in East Texas at my in-laws ranch there will be a slight bit more butter in those dishes, and I along with every daughter-in-law in the WORLD will not be requesting that she lighten up a thing. I do foresee about 1 million squats through their pecan orchard picking up my crop for all the holiday pecan goodies I plan on getting started on as soon as we get home to hopefully offset at least one scoop of butter, but in the meantime I plan on lightening up my own dishes as much as possible. We recently had our office Thanksgiving lunch (stay tuned for some GREAT recipes) and knowing that I would for sure eat one of Merle’s apple dumplings, it was absolutely necessary to bring a dish that I knew was light and healthy and could fill up my plate so that I could leave room for those delicious desserts. This sagey side dish is perfect for your Thanksgiving dinner or any meal where you want lots of flavors without lots of guilt.
- 2 medium butternut squash, roasted and peeled
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 shallot, chopped
- 2 tbsp fresh sage, chopped
- 1/2 cup reduced fat milk
- 1 tablespoon Splenda (can use granulated)
- 4 oz parmesan cheese, shredded
- 4 oz goat cheese crumbled
- Salt & pepper to taste
- Heat oven to 400 degrees F. Cut each squash in half lengthwise. Scoop out seeds. Place one teaspoon of butter or margarine in each half. Roast skin side down for for 40 minutes or until fork tender.
- Reduce oven heat to 350 degrees F. Heat 1 tablespoon olive oil over medium heat in a saute pan. Add onions and shallots. Saute until tender. Add sage and saute 1-2 minutes more.
- Scoop the squash from the skin into a large bowl. Add milk and lightly mash. Add sage onion mixtures and stir to combine and season with salt and pepper.
- Pour mixture into a greased 9x12 baking dish. Top evenly with goat cheese and parmesan cheese.
- Bake for 30 minutes or until cheese melted.
Prep time includes 40 minutes of inactive work while roasting squash.