Winter Squash with Sage Butter
Serves 8
Photo: Laurel Fan (CC BY-SA 2.0)
Roasted winter squash coarsely mashed and finished with a sauteed shallot and fresh sage butter. Serves 8.
Directions
- Arrange oven rack in lower third of oven. Heat oven to 400 degrees. Line jellyroll pan with foil; set aside.
- Cut squash into 2 inch thick pieces, discarding seeds; transfer to bowl. Add oil, 1/2 tsp salt and the pepper; toss. Arrange squash skin side down on prepared pan. Bake 30 minutes. Turn pieces over and bake until squash cab easily be pierced with a knife, 15 minutes more. Let stand until cook enough to handle. remove skin with small paring knife; transfer squash to bowl and gently stir with spoon until coarsely mashed.
- Melt butter in a small skillet over medium heat. Add shallots; cook until they soften and just begin to color, 5 minutes. Stir in sage and cook 2 minutes more. Add sage-butter ad remaining 1 tsp salt to squash. Serves 8.
- Arrange an oven rack in the lower third of the oven. Heat the oven to 400 degrees. Line a jellyroll pan with foil and set aside.
- Cut the squash into 2-inch-thick pieces, discarding the seeds, and transfer to a bowl. Add the oil, 1/2 teaspoon of the salt, and the pepper; toss. Arrange the squash skin side down on the prepared pan.
- Bake 30 minutes. Turn the pieces over and bake until the squash can easily be pierced with a knife, 15 minutes more.
- Let stand until cool enough to handle. Remove the skin with a small paring knife; transfer the squash to a bowl and gently stir with a spoon until coarsely mashed.
- Melt the butter in a small skillet over medium heat. Add the shallots and cook until they soften and just begin to color, 5 minutes. Stir in the sage and cook 2 minutes more.
- Add the sage-butter and the remaining 1 teaspoon salt to the squash.
Goes well with
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