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Roasted Butternut Squash

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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.

Serves 4.