Every year when the seasons change from summer to fall, I can’t help but get a little depressed. And every year, there’s only one thing that makes me feel better: cooking fall foods. Apples, pears, and root vegetables are essential ingredients, but nothing screams November more than the sweet mellow flavor of butternut squash.
I like to cut the squash into bite-sized pieces then roast it with herbs and olive oil until it’s soft and tender. As is, the roasted butternut squash is an excellent side dish to a rustic meal, like roast chicken, but the cooked squash is also a great addition to many other dishes.
Use it to top pizza, stir into pasta and rice, or toss with mixed greens, goat cheese, and walnuts for a scrumptious salad. Don’t be afraid to get creative. I once made an incredibly tasty fontina and butternut squash frittata.
Roasted Squash with Sage
1 small butternut or acorn squash
1 tablespoon fresh sage, minced
3 small cloves garlic, minced
Olive oil, for drizzling
Salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Slice the stem off the top of the squash. Rotate and slice off the bottom stem. With a strong vegetable peeler, peel and discard the squash’s skin.
- Cut the squash in half lengthwise down the middle. Scrape out the seeds with a spoon and discard. Slice the flesh into bite-sized pieces (about 1/4-inch dice) and place on a baking sheet lined with foil or parchment paper.
- Sprinkle the sage and garlic liberally over the top of the squash. Drizzle with olive oil and season generously with salt and pepper. Using your hands, toss the squash to coat with the sage, oil, salt, and pepper.
- Place the baking sheet in the oven and roast for 16-20 minutes until the squash is soft and tender, but not mushy.
Makes about 2 cups.