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Thanksgiving: Roasted Butternut Squash with Butter and Sage

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Here is one of those recipes that may lead people to wonder why it is they don't eat butternut squash throughout the year. The butter and sage interact with the flesh of the vegetable in satisfying, marvelous ways, and the combination makes a perfect foil for bird and gravy, for dressing and greens."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 2 large butternut squash, halved lengthwise and seeded
◦ 8 tablespoons unsalted butter
◦ 8 to 10 fresh sage leaves, rolled together and sliced thin
◦ Kosher salt and freshly ground black pepper


Recipe

Preheat oven to 400 degrees. Rub a large baking sheet and the cut sides of the squash with oil and place the squash cut side down on the sheet. Place in oven and roast until very tender, 50 to 60 minutes.

Meanwhile, melt butter in a small saucepan set over medium heat. Add sage and cook, swirling the mixture occasionally, until butter is golden in hue. The sage will be fairly crisp at this point. Remove from heat.

Remove squash from oven, turn over, and cut pieces into even thirds. Place on a warmed platter, season to taste with salt and pepper, drizzle with the butter, sprinkle with the sage, and serve.