Recipe of Homemade Butternut Squash and Blue Cheese Ravioli with Sage Brown Butter Sauce
Roasted Butternut Squash with Frizzled Sage
Just one serving of this roasted butternut squash provides half of your daily vitamin C and more than 100% of your daily vitamin A, mainly in the form of beta-carotene, which may help protect your cells as temperatures drop. Butternut squash is also slightly sweet, like starchy sweet potatoes—but lower in calories and higher in fiber.
olive oil, plus more for the baking sheet
fresh sage leaves
small butternut squash (each about 2 lbs)
Kosher salt and pepper
- Heat oven to 400°F. Line a rimmed baking sheet with foil; oil the foil.
- Heat oil in a small saucepan on medium. Add sage leaves and cook, stirring, until bubbling subsides and leaves are crisp, about 1 minute. Transfer leaves to a paper towel–lined plate; reserve oil.
- Cut butternut squash lengthwise in half and scoop out and discard seeds. Using a sharp paring knife, score the flesh of the neck of the squash in a crisscross pattern. Working on the prepared baking sheet, coat squash with 2 Tbsp sage oil and season with 3⁄4 tsp salt and 1⁄4 tsp pepper.
- Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 minutes. Turn squash and roast until skin is golden brown and crisp, 45 to 55 minutes more. Serve topped with
crispy sage leaves.
Video: Cappellacci with Sage & Butter Sauce | Gennaro Contaldo - AD
Saint Laurent SpringSummer 2013 Campaign
Top 25 Celebrities Before And After Plastic Surgery And Nose Jobs
Instagram Insta-Glam: SockBuns
How to Get Your Horse to Pay More Attention to You
Essential SpringSummer Outerwear: The Cropped Jacket
Autumn Spice Cake
6 Brilliant Summer Produce Hacks
The McDonalds Pumpkin Spice Latte Just Went Nationwide, But Should You Try It
The 8 Best Face Primers For Makeup That Lasts All Day
How to Dye a Dress
How to Look Scary in a Rough Neighbourhood
How To Perfectly Match Food And Wine This Christmas