Steam-Roasted Butternut Squash with Crispy Sage
Yield: Servings: 4
Source: Fine Cooking: By Laraine Perri
Butternut squash and sage are a classic combination. Here, the sage is briefly cooked in butter before mixing with the squash. It becomes delightfully crisp, and its flavor infuses the butter.
1 2-1/2 – to 3-lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (5 to 6 cups)
2 Tbs. vegetable oil
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
12 fresh sage leaves
1 tsp. fresh lemon juice
Position a rack in the center of the oven and heat the oven to 500°F.
Toss the squash with the oil, 1/2 tsp. salt, and a few grinds of pepper on a large rimmed baking sheet, and spread in a single layer. Cover tightly with foil, and transfer to the oven to steam for 5 minutes.
Carefully remove the foil, rotate the baking sheet, and roast for another 10 minutes. Flip each piece of squash over, and for the most even cooking, move the pieces in the center of the pan to the edges and vice versa. Continue roasting until the squash is tender and deeply browned, 12 to 15 minutes more. Transfer to a serving bowl.
Melt the butter in a small skillet over medium heat until the foam just subsides. Add the sage, and cook until crisp, 30 to 60 seconds. Swirl in the lemon juice. Pour the sage and butter over the squash, season to taste with salt, and serve.
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