Roasted Squash with Goat Cheese, Pine Nuts, and Brown Butter Vinaigrette

INGREDIENTS

2 delicata squash, cut in half and seeds removed then sliced 1/4 inch thick 

2 T extra virgin olive oil 

1 T kosher salt 

1/4 t freshly ground black pepper 

2oz grass fed butter 

4oz goat cheese 

1 t lemon juice 

1 T champagne vinegar 

1 bunch scallions, sliced

3 T toasted pine nuts 

PREPARATION

• To begin preheat the oven to 375 degrees.

• Toss sliced delicata squash with evoo, salt, and pepper. Disperse evenly on a parchment lined sheet tray and bake until roasted and cooked through about 18-22 minutes.

• In a sauté pan add butter and brown over medium heat, whisking brown butter until golden brown and nutty then whisk in lemon juice, champagne vinegar, and season with a sprinkle of salt and pepper. Add in sliced scallions and stir to combine.

• Toss roasted squash with warm vinaigrette. Then transfer to a serving bowl. Dot around goat cheese, pine nuts, and crispy sage leaves - serve warm.