Blue Cheese and Crispy Sage

December 14, 2011 at 10:52 pm 2 comments

Though I didn’t know it a few years ago, I love sage, particularly when it is cooked to a crisp in a lot of butter. I also have a serious love for blue cheese, the more flavorful, the better.

That said, sage isn’t exactly something one eats in quantity on its own. The same can largely be said for blue cheese. So tonight I made a dish that I thought was just going to be a good way to use my kabocha squash and a few leeks I had in the fridge, but quickly realized is mostly an excellent vehicle for eating crispy sage and blue cheese. At the same time. Yum.

Enter the recipe for Squash Risotto with Blue Cheese and Crispy Sage. I had this recipe stored in my Springpad account, a resource I suggested to readers a while back as an excellent way to organize your recipes. Luckily, I also had all the ingredients at home, so no shopping was required. 

MY NOTES: This recipes makes a lot of food, so either make it for a group or with the intention of having leftovers. Most of the cooking time is in baking the squash, so be sure to start that right away. And don’t forget to save the seeds for roasting! Otherwise, there really isn’t a lot to comment on this one except to say that it is exceptionally easy, and that you definitely want the blue cheese and sage, as there isn’t a lot of flavor in the squash and risotto. In other words, that part would be pretty plain without the straight-from-heaven toppings.


Entry filed under: Recipes. Tags: , , , .

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2 Comments Add your own

  • 1. Katerina Wright  |  December 15, 2011 at 10:43 am

    So glad you enjoyed the recipe! Squash can have flavour, but I agree that it is much much better with garnishes like blue cheese and sage!

    • 2. Emily  |  December 15, 2011 at 10:51 am

      Thanks for your comment Katerina! I completely agree, winter squash is one of my favorite fall foods (often to the dismay of my husband) and can have wonderful flavors, all very unique depending on which kind you use. So, definitely no insult to squash! I found that with this recipe, the squash seemed more like an enhancer for the flavors of the garnishes than the other way around – which, as I wrote, I LOVE these garnishes, so it was perfect! Thanks again!


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