Recipe of Homemade Butternut Squash and Blue Cheese Ravioli with Sage Brown Butter Sauce



Roasted Butternut Squash with Frizzled Sage

Nov 15, 2019
roasted butternut squash recipe
Mike Garten

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.

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Cal/Serv:
Yields: 8 servings
Prep Time: 0 hours 15
Total Time:
Ingredients
1/3 c.

olive oil, plus more for the baking sheet

1/3 c.

fresh sage leaves

small butternut squash (each about 2 lbs)

Kosher salt and pepper

Directions
  1. Heat oven to 400°F. Line a rimmed baking sheet with foil; oil the foil.
  2. 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.
  3. 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.
  4. 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

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Date: 05.12.2018, 15:37 / Views: 95363