Friday, August 17, 2012


HERBS WITH BUTTERNUT SQUASH

We tried some new recipes this year with butternut squash and the results were quite tasty. The aroma of Thanksgiving filled the kitchen and the flavor did not disappoint.


Roasted Butternut Squash with Sage and Cranberries

1 medium butternut squash
4 tablespoons extra-virgin 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.
  • 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 greased 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 greased baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Return to oven for about 5 minutes. Serve immediately.


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