I've been working with pumpkin and squash (butternut) so much lately, I'm going bonkers. sorry.
Here's a great side dish using roasted butternut squash and onions and sage...I made it early today for dinner - hope there is some left by then. (another one that's like eating candy)
I cheated a little and sprinkled some Parm over the top.
* Exported from MasterCook *
Roasted Butternut Squash with Sage and Cranberries
1 medium butternut squash
4 tablespoons olive oil* -- divided
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries
Preheat oven to 375°F.
Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.
Description:
"Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday" I think I got this from a Whole Foods newsletter.
Here's a great side dish using roasted butternut squash and onions and sage...I made it early today for dinner - hope there is some left by then. (another one that's like eating candy)
I cheated a little and sprinkled some Parm over the top.
* Exported from MasterCook *
Roasted Butternut Squash with Sage and Cranberries
1 medium butternut squash
4 tablespoons olive oil* -- divided
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries
Preheat oven to 375°F.
Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.
Description:
"Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday" I think I got this from a Whole Foods newsletter.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com