Winter Squash with Sage Butter

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Winter Squash with Sage Butter

Prep Time: 20 minutes

 

 

Ingredients

 

4-1/2 to 5 pounds winter squash (such as butternut, acorn, hubbard, or

kabocha)

2 tablespoons olive oil

1-1/2 teaspoons salt, divided

1/2 teaspoon freshly ground pepper

3 tablespoons butter

1/3 cup sliced shallots

2 tablespoons chopped fresh sage leaves or 1 teaspoon dried

 

Directions:

 

1. Arrange oven rack in lower third of oven. Heat oven to 400 degree F. Line

a large jelly-roll pan with foil; set aside.

2. Cut squash into 2-inch-thick pieces, discarding seeds; transfer to large

bowl. Add oil, 1/2 teaspoon 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.

3. 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 teaspoon salt to

squash. Makes 8 servings.

Make-Ahead Tip: Squash can be made up to 24 hours ahead. Transfer squash to

medium microwaveproof bowl; cover. Refrigerate. Before serving microwave on

High until heated through, 4 to 5 minutes.

 

Nutritional facts per serving

 

calories: 145 , total fat: 8g , saturated fat: 3g , cholesterol: 12mg ,

sodium: 488mg , carbohydrate: 18g , fiber: 4g , protein: 3g

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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