Sage Roasted Squash

I had some leftover Sweet Dumpling Squash from the Chiefs get-together we had the other week. I thought maybe I would use it to make ravioli or a soup, but then a friend told me about how she had roasted some squash with sage and shallots and I had to give it a try. This was seriously, seriously good. I've craved it every day since we had it and am going to have to have it again very soon. The only bad part about this recipe is the peeling the squash, which I find to be a pain in the rear.

I served this with my Curried Pork Chops. If you haven't tried these yet, they are so easy and have a ton of flavor. I used organic pork chops this time around and grilled them on my grill pan, and I don't think I've ever cooked meat so well. They were perfect (well, almost. I did have to throw Joe's back onto the grill because I undercooked it initially, but then they were perfect). I had to post this picture because it's so much better than the one I took when I initially posted this recipe.

(ok, I know I sound like I'm bragging a lot in this post, but really--this was a damn good meal!! :)

Sage Roasted Sweet Dumpling Squash

1 sweet dumpling squash (acorn squash will work as well)

1/2 stick butter

1 t. sage

1 TB chopped shallot

1 t. brown sugar

1 t. salt

1/2 t. pepper

2 oz. goat cheese

Preheat the oven to 400 degrees. Peel and de-seed the squash. Chop it into uniform pieces--about 1 1/2" cubes.

Melt the butter and mix in the sage, shallot, brown sugar, salt and pepper. Toss with the squash pieces. Place on a baking sheet and roast about 45-50 minutes or until just beginning to brown and crisp along the edges. Toss with crumbled goat cheese just before serving.