Roasted Butternut Squash and Sage Spread

Rescue squash from its role as a side dish and make it into an appetizing spread that's seasoned with cream cheese, Parmesan cheese and fresh sage.
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 1 3/4 cups; 14 servings
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3 fresh sage leaves

3 tablespoons olive oil

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (20 oz.; about 5 cups)

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 ounces cream cheese, softened (1/4 cup)

3 tablespoons grated Parmesan cheese

2 teaspoons chopped fresh sage

Keebler® Town House® Flatbread Crisps - Roasted Garlic crackers


  1. 1. Pat sage leaves dry with paper towels. In small skillet heat olive oil over medium-high heat. Add 3 sage leaves. Cook for 30 to 40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels.
  2. 2. In medium bowl toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on 15 x 10 x 1-inch baking sheet lined with foil. Bake at 400degrees F for 25 to 30 minutes or until tender and golden brown. Cool slightly.
  3. 3. In food processor bowl combine squash, cream cheese, Parmesan cheese and 2 teaspoons chopped sage. Cover and process until smooth. Transfer to 2- to 3-cup shallow serving bowl. Drizzle with remaining reserved oil. Top with sage leaves. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers.
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