November 12, 2011: Roasted Butternut Squash With Sage Recipe

I don’t know about you, but I’m always looking for new and unique dishes to serve alongside my very traditional Thanksgiving turkey. This squash dish fits the bill perfectly; squash is in season during the fall months and the combination of tender chunks of squash with browned butter and fresh sage is simply delicious.

Roasted Butternut Squash With Fresh Sage

1 large butternut squash

4 T. butter

4 T. olive oil

2 T. fresh sage leaves, torn into small pieces

1 t. real maple syrup

Sea salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees. Cut the squash in half in lengthwise and remove seeds. Place each half on a cutting board and slice into one-inch thick slices (rind intact). Place butter and oil on a large, rimmed baking sheet. Place in the oven until butter is melted; top with sage. Brush the flesh of the squash slices with maple syrup and sprinkle with salt and pepper; lay them on top of the butter/oil mixture.

Cover pan with foil and bake for 15 minutes. Remove the pan from the oven and remove the foil. Continue to cook for another half hour or so, turning the slices and basting with the butter mixture often. Cut off rind and garnish with fresh sage leaves before serving, if desired.

Serves 6 – 8