Butternut Squash with Walnuts and Cheese

Total time: 20 minutes
   This is a simple starter that showcases the flavors of fall. Add the sage leaves at the end to just make them crisp.  Use a pungent, soft or semi-soft cheese; it will melt slightly when add to the hot squash.  

 Ingredients:

• 10oz (300gr) butternut squash  2 - 3 cups large chunks
• 1/2 cup (1.5oz, 45gr) walnuts
• 10 - 12 fresh sage leaves  substitute 1 tbs dried
• 2oz (60gr) strong, semi-soft cheese 
• 2 tsp olive oil
• 2 tsp butter

 Instructions:

• Slice butternut squash thickly, (.5", 1.25cm) then cut into large pieces. 
• Heat butter and oil in a large, nonstick skillet over medium high heat. 
• Add walnuts and squash and sauté 10 - 15 minutes, until squash is nicely browned. 
• Snip the sage leaves into large pieces and add for the last 2 - 3 minutes.
• Divide and put onto two plates. 
• Cut cheese into small cubes and arrange on top.