1 tablespoon olive oil 1 large sweet onion (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
Browned Butter
2 tablespoon butter
Pomegranate-Goat Cheese Butternut
Prepare as directed through Step 3. In a small bowl combine 1 cup (4 oz.) finely chopped goat’s milk cheese cubes, 3/4 cup finely chopped walnuts, and 2 tsp. finely snipped fresh sage. Stuff 1/4 cup of the mixture between squash slices. Divide remaining mixture between squash cavities. Return squash to pan and drizzle with additional melted butter. Roast 20 to 30 minutes more. Meanwhile, for glaze, in a small saucepan bring 1 cup pomegranate juice, 1 Tbsp. sugar, and 1/8 tsp. salt to boiling; reduce heat. Simmer, uncovered, 15 minutes or until reduced to 3 Tbsp. Stir in 1 tsp. finely snipped fresh sage; cool (glaze will thicken as it cools). Top squash with 1/4 cup pomegranate seeds and drizzle with glaze. If desired, top with additional sage.Nutrition analysis per serving: 325 calories, 10 g protein, 30 g carbohydrate, 21 g total fat (8 g sat. fat), 30 mg cholesterol, 5 g fiber, 10 pro.
