INGREDIENTS:
- 12 oz. butternut squash, cut into 1/2 in. cubes (about 3 cups)
- 1 tbsp. olive oil
- 1.5 tsp. finely chopped fresh sage leaves
- 3 tbsp. butter
- 1/4 cup dry white wine
- 3 8oz. packages of fresh mushrooms
- 1 4oz. goat cheese log
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup panko
- Garnish: chopped chives
PREPARATION:
1. Preheat oven 375 1. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8-10 minutes or until browned. Add sage and 1 tbsp. butter and cook 2 more minutes. Add wine and cook 3 min. or until wine evaporates. Transfer squash to a bowl, and let cool. 2. Meanwhile, rinse mushrooms and pat dry. Remove and discard stems. 3. Stir goat cheese and next 2 ingredients into squash mixture just until combined. 4. Microwave remaining 2 tbsp. butter. Stir breadcrumbs into melted butter. Spoon desired amount of squash/goat cheese mixture into each mushroom. Press 1 tbsp. crumb mixture onto filling. 5. Place mushrooms in a single layer on a greased pan. Bake for 15-20 minutes