Tuesday, November 13, 2012

Sage Roasted Butternut Squash

This is my new favorite fall side dish.  It is simple and perfect.  Most people make butternut squash and other "sweet" vegetables with tons of added sugar.  While this style may have its proper place, it isn't the only way.  Squash have their own natural sugar and I don't think they need any more added to make them delicious.  A simple roasting with salt, pepper, and olive oil turns them into perfection.  The sage leaves on top add an earthiness and balance out the whole dish without overwhelming the natural flavors.  When sliced into bite-sized pieces the squash cooks up beautifully and gets nice and creamy inside with some slight caramelization on the outside.  Love love love.  Fall perfection.
Sage Roasted Butternut Squash
1 butternut squash
4 fresh sage leaves
salt and pepper
olive oil

1.  Peel the squash with a vegetable peeler.  Make sure you peel it down to the bright orange flesh.  You don't want any skin left because that is thick and bitter.
2.  Slice in half and scoop out the seeds.  Be careful.  When peeled, the squash can be a slippery little guy.
3.  Cube into bite-sized pieces and drizzle with 2 Tbs. olive oil and 1/2 tsp. salt and 1/4 tsp. pepper.  Toss together with a spoon so that it is evenly distributed.
4.  Top with sage leaves.
5.  Bake at 375 for 30-40 minutes until the squash is tender throughout and starting to get slightly browned edges.
Serve and enjoy.

One Year Ago: Cauliflower Gratin
Two Years Ago: Sausage, Egg, and Cheese Sandwich Casserole

1 comment:

  1. My buddy Karl Welzein would say these are "so money. You just gotta check it out, you guys."