Is it too late to give you a Thanksgiving recipe?
Have you already carefully laid out your menu, figured out the timing of everything that goes into the oven, and strategically bought enough alcohol to keep conversations fun and light and away from the state of the world? Did you already do that? Shoot.
While Jason was out hunting deer and Theo was mesmerized by trains, I’ve been messing around in the kitchen and stumbled upon something I didn’t expect to bring to Thanksgiving. But sometimes the best recipes happen like that—when you’re not expecting, and the butter browns and the sage crisps and you think, well, I think I may be on to something.
I’m asking you—telling you—to make this recipe on Thursday. It’s painfully simple and full of flavor. The sweetness of the butternut squash is cut nicely with the prosciutto and goat cheese, and the browned butter, well, I don’t think I need to give you a reason for loving it.
Thanksgiving is my favorite holiday for many reasons, but mainly, it’s because there are no expectations. No presents to give, no homes to decorate. It’s just food and conversation, which happen to be my two favorite things.
We’ve planned our menu for this year, but I’m sneaking this recipe in last minute. I hope you do the same.
Have a great holiday! See you on the other side.
- 1 medium-large butternut squash, peeled, seeded, and cut into ½ inch cubes
- 2 tablespoons olive oil
- Kosher salt
- 8 tablespoons butter
- ½ cup Panko bread crumbs
- 1½ tablespoons fresh sage, chopped
- 2-4 ounces prosciutto, thinly sliced
- 4-6 ounces goat cheese
- Preheat oven to 425F.
- Toss butternut squash in olive oil and salt. Arrange flat on a baking sheet and bake until squash is tender, about 20-30 minutes.
- Meanwhile, in a medium pan, melt butter over low heat. Cook, stirring occasionally, until butter starts to brown. Add in bread crumbs and sage, stir well, and remove from heat.
- When squash is done cooking, transfer to browned butter and toss to coat.
- Transfer squash to a serving dish and tear pieces of prosciutto, tucking them between the squash pieces. Crumble goat cheese on top, give it a quick stir, and serve.