Roasted butternut squash baked with goat or blue cheese makes a fabulous festive appetizer that's easy to throw together!
There are so many things I love about this dish: the great colors, the wonderful shapes, fresh seasonal ingredients, the combo of healthy and decadent, the rustic excitement of the butternut squash being cooked yet still in its raw form, the fact that it's easy to assemble and throw in the oven and, most of all, it's absolutely delicious!
I always love a dish that draws a crowd around it - this one does!
Included in the recipe are two different stuffings - one with goat cheese and one with blue cheese. Choose one or make both - one in each squash half.
How to make this Roasted Butternut Squash Appetizer
The only hard part of this recipe is cutting the squash in half. Use a very sharp knife, take your time, and be careful!
Scrape out the seeds and strings from the squash, score the flesh so the cheese mixture can sink in, and cut a small slice off the bottoms to help stabilize them on the roasting pan and serving platter. Prepare the cheese mixture, coat the squash halves with cheese, letting most of it fill up the hollows. Arrange sage leaves decoratively over the cheese and bake for just over an hour, until the squash is tender and the cheese is bubbling.
This butternut squash stuffed with hot bubbly blue cheese or goat cheese can come right from the oven to the appetizer platter. Surround it with crackers and a knife for spreading, and everyone will gather around.
This dish is so harvesty! (not a word - I know - but still perfect to describe this)
During the holidays, when so many dishes require hours of prep, it's great to be able to throw something like this together in minutes, pop it in the oven, and an hour later, pull out a beautiful festive appetizer that's ready to be enjoyed.
Here's the roasted butternut squash appetizer recipe. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think!Print
Originally published November 20, 2014. Updated October 25, 2020 with a few new photos and clearer instructions in the recipe.