Roasted Butternut Squash

Butternut squash is a great fall ingredient.  The possibilities are endless for the use.  Roasting for a side dish, as in this recipe is just one of the many ways to enjoy.  You could also make soup, risotto, fill raviolis or even use it in a pie a la David Lebovitz.  The most daunting part of butternut squash, I find, is peeling and chopping them!  I used three different knives before I found one that I could hack through the thing like a machete.  Here’s a friendly tip:  Trader Joe’s usually stocks an already peeled and cubed container of butternut squash.  If you insist on cutting your own, here is a nice how-to link from Cooking Light.  Make sure to use fresh sage with this recipe, as the aroma and flavor it gives off really adds to this dish in my opinion.

This recipe is adapted from one found on www.epicurious.com.

Parmesan-Roasted Butternut Squash

  • 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
  • 3/4 cup heavy cream
  • 3 sage leaves
  • 2/3 cup finely grated parmigiano-reggiano
  • Preheat oven to 400°F with rack in middle.

    Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

    Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

    Cooks’ notes:  Butternut squash can be cut 1 day ahead and chilled in sealable bags.  I had about 3 pounds of squash, so I increased the cream to 1 cup, added one more sage leaf, and increased the Parmesan to 1 cup.

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