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

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 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