09 November 2010

In season (and en la cocina) :

It's cheap. It's sweet. It's easy to prepare. And, not only is it currently found in abundant heaps at your local farmer's market--but it makes for a rustic fall side dish that won't soon be forgotten. The perfect accompaniment to crisp-weather fare may just be the butternut squash. Take heed of it's "in-season" peak with this simple (and flavor-packed) recipe:

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Parmesan-Roasted Butternut Squash

You will need:

1 medium-weight butternut squash (2 lbs. or so), peeled and diced into 1-inch cubes
3/4 C heavy cream
4 fresh sage leaves
1 C shredded parmesan cheese
salt and pepper to taste

To prepare:

Preheat oven to 400.

Toss squash with cream and sage in a 2-quart shallow baking dish. Salt and pepper to taste. Mix in sage leaves. Place on middle oven rack and bake, covered, for 30 minutes. 

Mix in 2/3 of the parmesan cheese, sprinkling the remainder on top. Roast for 20 more minutes, uncovered, until cheese begins to brown and squash is tender. Let stand for 5 minutes before serving, allowing cream to thicken.

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Mmm...yes...the perfect combination of rustic fall flavors, melded together in a rich, steamy side dish. And, bonus: it looks quite pretty when plated. The perfect new Turkey Day addition? The easiest (and most delicious) means to impress fall guests? 

We think so.

Just wait...your mouth will thank you. 

3 comments:

Lisa Fergus said...

mmm...this sounds good! I've never made squash before! I'm saving this recipe for sure!

http://lisafergus.blogspot.com/

Lauren Metelski said...

Thanks Hannah! I'm totally making this this weekend. I had already made squash soup, squash pizza, roasted squash and I still have a big one on the table begging for a new recipe!

Lauren Metelski said...

update: YUM! Made and ate this today... it rocks!