How to Make Fried Sage {recipe) and Butternut Squash + Feta Cheese + Fried Sage on Multi-Seed Toast

butternut squash feta cheese fried sage toast
{image via instagram. follow: The Delicious}

“Some Kind of Dairy-ish Spread with Something on Some Kind of Toasted Bread” is the theme of my delicious life right now, and if that isn’t weirdly specific enough, the “something” is always butternut squash in some form or another…

Understandable since butternut squash, like cauliflower and watermelon, is a group food. I will not go into the detailed explanation of “group foods” again because I have to use up the rest of this 6,000-pound butternut squash that’s large enough to feed four families in one sitting, or one fatty in four sittings, maybe only three depending on the fatty.

To make Butternut Squash + Feta Cheese + Fried Sage on Multi-Seed Toast: Shave off a thin slice of multi-grain/-seed bread. Drizzle slice with olive oil. Toast bread. Spread with roasted butternut squash puree. Dot with crumbled feta cheese. Top with fried sage leaves. There’s your “recipe.” How to roast butternut squash and make puree here. How to make fried sage leaves (or any herbs for that matter) below the photo.

roasted butternut squash

How to Make Fried Sage Leaves {recipe}

recipe inspired by Saveur, but adapted for my ghetto kitchen


fresh sage leaves, rinsed and dried
¼ to ½ cup grapeseed oil
salt to taste


Place a few layers of paper towels on a plate.

Heat oil in a small, shallow skillet over medium-high heat until the tip of utensil or chopstick touching the bottom of the pan through the oil sends small bubbles up through the oil.

Carefully drop sage leaves into hot oil and fry until crisp, about 3 seconds. Carefully lift out of oil with a fork (I use chopsticks for the accuracy) and drain fried sage leaves on paper towels. Season with salt if necessary

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