MAPLE BUTTERNUT SQUASH WITH SAGE BUTTER
This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.
Provided by Kimke
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.
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