Preheat oven to 375°F. Place squash in parchment-lined baking pan. Melt 2 tablespoons butter in microwave and brush squash thoroughly, pouring any extra into squash cavity. Sprinkle with salt and pepper. Bake for 30-40 minutes, until the squash halves are easily pierced with knife.
Cool until easy to handle. Scoop out flesh and transfer to food processor. Add milk and process until smooth. Taste for salt, adding more as necessary. Set aside (this can be done up to 2 days in advance).
Meanwhile, place sage in baking pan and toss with small drizzle of olive oil. Season lightly with some salt and pepper. Bake for 15-20 minutes, until bacon has rendered all its fat, and sage is dark and crispy. Set aside.
Scoop 1 tablespoon of the warm squash mixture onto cracker. Top with a piece of sage, goat cheese, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 70 (75%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.4mg||6 %|
|Sodium 81.6mg||3 %|
|Potassium 175.3mg||5 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.4g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 93
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