Thursday, November 26, 2009

Maple and Sage Roasted Butternut Squash

Happy Thanksgiving!  As we all know, thanksgiving is a day that is all about appreciating things.  Especially side dishes that showcase fantastic fall flavors.

One of my contributions to today's feast is this fantastic and simple maple roasted butternut squash side dish.  It features my favorite herb, sage, and my favorite sweetener, maple syrup.  It comes together quickly, it makes your house smell like donuts, and it's delicious.  Nuff said.

Maple and Sage Roasted Butternut Squash
makes about 4 cups


1 3-lb. butternut squash, peeled, seeded and cut into 1/2-inch pieces
2 tablespoons real maple syrup
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
handful fresh sage leaves


1.  Preheat oven to 400.

2.  Lay out the squash on a ridged baking sheet and toss with the maple and oil.  Sprinkle with salt and pepper.  Bake for 30 minutes, taking it out once about halfway through to turn the squash. 

3.  Add the sage and toss everything together, then bake for another 15 minutes until golden brown and sizzling.  Discard any burned chunks of maple syrup - they won't taste too good.  Serve.


1 comment:

  1. Oh, yum! Dessert and yet a vegetable!:-)