17 December 2007

roasted butternut squash with sage

i've never had butternut squash before, in fact i don't think i've ever cooked any other squash besides zucchini and yellow squash, but when our plans to make butternut squash risotto with sage and parmesan didn't work out, i was left with a butternut squash i didn't want to waste.

i cut the squash into quarters then scooped out the seeds and insides with a spoon. spray or brush the quarters with olive oil then sprinkle with salt, pepper, and rubbed sage. before baking, place 1/2 tbsp butter in each of the hollowed holes. bake for 40-45 minutes (or until tender) at 400 degrees.

while the squash bakes, the butter and sage infuse and begins to soak into the squash leaving the center tender and extremely flavorful. there should still be a small puddle of butter in the center, use this as a dipping cup while you eat the squash - just a tiny dab of butter is enough! when you get to the center, the squash just melts in your mouth.

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