I think I’ve probably mentioned a hundred times that, a few years ago, I sat in the emergency room for about five hours from a squash-cutting injury. Since then, I’ve carefully avoided cutting raw squash — using squash purees for dips and soups, and steaming my whole squashes in the microwave, rather than cutting them into pieces.
But that couldn’t go on forever. As much as I like microwaved squash (and I do!), I needed to branch out. So I slowly, carefully, fearfully cut up a butternut squash.
Fortunately, my thumb is still intact this morning. Perhaps I’ll get over this little phobia after all — sooner, probably, because the finsished product was so good. Sage works so perfectly in butternut squash soup, I figured it made a great addition to this dish as well. However, I would use fresh sage if you have it — the dried kind got a little bit gritty after being roasted. Or just add more liquid to the recipe — white wine or more butter never hurts.
Roated Butternut Squash
1 medium sized butternut squash, cut into 1″ pieces
1-2 tbsp butter, melted
1 tsp coarse sea salt
2 cloves garlic, sliced
1/4 cup roughly chopped fresh sage leaves, or 1/2 tsp dried sage
1. Preheat oven to 450 degrees.
2. Toss all ingredients together in a medium-sized roasting pan.
3. Cook for 40-45 minutes, pausing midway through to re-toss squash. Serve.