While the rest of the world is losing itself over Pumpkin Spice Everything, I’m just happy to be in the season when people open their hearts and mouths to actual, real-life edible gourds. If you’re a regular consumer of organic squash, you’re probably already aware of the amazing shapes, colors, textures, and flavors found in the squash family. I’m a huge fan of everyday zucchini “pasta”, butternut squash soup, and more exotic sides like roasted acorn squash with walnuts and herb honey. Still nothing beats our favorite accident, the buttery butternut squash recipe that first appeared in my newsletter a few years back.
The Buttery Butternut recipe was born when I was working on a November newsletter for my business, Untamed Alchemy, and I needed a new recipe that celebrated sage, my herb of the month.
Not wanting to share anything associated with Thanksgiving, I scrambled to think of something that would be unusual and tasty. (Do you really need another stuffing recipe? NO. You’re welcome.) We needed it to be amazing. (I am deeply invested in sage, after all.) We made this as an experiment and immediately adopted it as our new favorite fall meal. We eat it at least twice a month even out of season and almost always share it when family visits from near and far. As one friend says, it has too many delicious ingredients to be easily described or named:
Roasted Butternut Squash with Browned Butter, Crisped Sage, and Parmesan doesn’t really roll off the tongue, so we just call it the Buttery Butternut recipe.
The recipe can be made as a vegetarian meal (omit the chicken) or even as vegan side dish (eliminate the cheese). The butternut squash, browned butter, and sage are perfectly fantastic all by their lonelies.
|Preheat the oven to 400 degrees.
Toss the butternut squash lightly in the olive oil. Spread on a cookie sheet and bake for 20-30, until tender, turning once during roasting.
If making the meaty variety, grill or sautée the chicken while the squash cooks. Allow to rest before cutting into cubes.
Melt butter in a large frying pan and allow it just to brown; add minced sage and sautée briefly until the sage is shriveled and crisp.
Transfer the finished squash to a large bowl. Pour the browned butter and sage over the squash. Add cubed chicken if using. Stirring constantly, mix in 3/4 cup of the cheese until just blended.
Sprinkle with remaining Parmesan and serve with a fresh spinach salad with lemon and olive oil dressing or mixed baby kale, arugula, and mustard greens with fire cider dressing.
|1 large butternut squash, peeled and cut into 1-inch cubes
2 T organic olive oil
4 T organic pasture butter
30 fresh sage leaves, minced
1 cup Parmigianno-Reggiano, freshly grated
2 boneless, skinless organic chicken breasts (if desired)
salt and pepper to taste