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Roasted Butternut Squash

November 21, 2010

Beautiful squash, adorned with butter and sage

I love butternut squash, and this recipe is a simple way to mix up your Thanksgiving side category of “mashed”.   You can roast the squash a day ahead, and allow to cook before scooping out.  This dish easily reheats and so is a good one to make earlier in the day.

Start with 2 medium butternut squashes, ends trimmed and split in half.  Scoop out the inside, and place a few sprigs of sage and a tablespoon of butter per half (4 tablespoons total).  Roast in the oven at 375 degrees, occasionally spooning the melted butter over the squash, until you can pierce the squash easily with a fork.  Allow to cool.

Post-roasting squash

Discard sage, and scoop out the squash into a microwave-safe bowl (this allows for reheating later).   Add 1 pint of heavy cream (hey, this is Thanksgiving) and minced sage.  Puree with an immersion blender until smooth.  Stir in 1/2 cup chopped walnuts and salt and pepper to taste.

Final dish, finished with chopped walnuts and cream

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