Quick Cook: How to make butternut squash with sage
Fall is in the air and hearty vegetables are calling — and butternut squash is one of my favorites.
Butternut is a winter squash that grows on a vine, much like pumpkin. It has a sweet, nutty taste similar to pumpkin, too. When ripe, butternut turns deep yellow-orange and its flavor becomes sweeter and richer.
Butternut squash can be roasted, sautéed, mashed or puréed into a wonderful soup. It’s also great in casseroles, breads, muffins and pies. And one of my favorite preparations is a simple one: roasted with herbs and spices, such as cinnamon, sage and rosemary.
These days, most grocery stores carry pre-cut squash, but if you’re cutting it yourself, here’s how: Cut the squash in half around the circumference. Shave off the skin with a sharp knife. Then each half in half again, so the squash can lie flat on the cutting board as you finish cutting it into cubes.
Then usher in the fall season with this yummy recipe.
Butternut Squash with Shallots and Sage
Serves 8
Ingredients:
3 tablespoons olive oil, divided use
3 shallots, halved lengthwise, then sliced lengthwise into ¼-inch slices (¾ cup)
1½ pounds butternut squash, peeled, seeded and cut into ½-inch cubes
½ cup chicken broth, vegetable stock or water
1 tablespoon packed light brown sugar
¼ teaspoon ground cinnamon
1½ teaspoons kosher salt
3 sage leaves finely chopped
1 teaspoon finely chopped fresh rosemary
1 tablespoon balsamic vinegar
¼ teaspoon black pepper
Directions:
Heat oven to 400 degrees.
In a saute pan set over medium temperature, heat 1 tablespoon olive oil until hot, but not smoking. Add the shallots and sauté for 15 minutes until golden and caramelized. You may need to add water if the shallots starts to brown too much.
Toss the squash with the remaining 2 tablespoons olive oil, the broth, brown sugar, cinnamon and salt. Transfer to a sheet pan. Roast in the oven for 20 to 25 minutes, until the squash is soft. Remove from heat and transfer to a bowl.
Stir in the caramelized shallots, sage, vinegar and pepper to taste. Serve warm or at room temperature.
Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.