Roasted Squash

Thanksgiving is right around the corner.  Are you still working on your menu planning?  Here is a great fall recipe that could be a wonderful side dish for any night, and certainly fits on the traditional Thanksgiving table as well.   

Ingredients: 

4 tablespoons unsalted butter
1/2 vanilla bean, seeds scraped OR 1 teaspoon vanilla extract
4 lbs mixed squash, seeded and sliced into 1/2 wedges (2-3 small to medium squashes, such as kabocha, delicata, red kuri work well)
3 sage sprigs and 10-15 sage leaves
salt and pepper to taste

Instructions:

Preheat your oven to 425 degrees.  In a small sauce pan combine the vanilla, butter and sage (sprigs or 2-3 leaves).  Cook on medium to low heat, stirring occasionally, until the butter browns and has a nutty aroma, about 5 minutes.  Remove from heat and discard the sage and vanilla bean.

Coat the squash with the butter and season with salt and pepper.  Roast for about 25 minutes, turning half way, or until the squash is golden and crisp in spots and tender. 

As the squash is roasting fry the remaining sage leaves.  This is a nice addition for the overall presentation of your squash, but also were a fun crunchy addition to the dish.   In a small saucepan heat 2 tablespoons olive oil on medium high.  Stir in the leaves and sauté until crisp, about 2 minutes.  Drain them on a paper towel.  Arrange the squash with the scattered sage leaves on a platter to serve.

Enjoy!