Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Winter Squash with Sage Butter




Source of Recipe


Ladies Home Journal

4-1/2 to 5 pounds winter squash (such as butternut, acorn, hubbard, or kabocha)
2 Tbs olive oil
1-1/2 tsp salt, divided
1/2 tsp freshly ground pepper
3 Tbs butter
1/3 cup sliced shallots
2 Tbs chopped fresh sage leaves or 1 tsp dried


Arrange oven rack in lower third of oven. Heat oven to 400 degres. Line a large jelly-roll pan with foil; set aside.

Cut squash into 2-inch-thick pieces, discarding seeds; transfer to large bowl. Add oil, 1/2 tsp of the salt and the pepper; toss. Arrange squash skin side down on prepared pan. Bake 30 minutes. Turn pieces over and bake until squash can easily be pierced with a knife, 15 minutes more. Let stand until cool enough to handle. Remove skin with small paring knife; transfer squash to large bowl and gently stir with spoon until coarsely mashed. Meanwhile, 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 and remaining 1 tsp salt to squash.

Makes 8 servings