Humans have been cultivating and reaping the nutritional benefits of squash since the birth of civilization. Winter squash is rich in antioxidants and antiinflammatory compounds including high levels of α and β carotene and vitamin C, offers lots of fiber, and is being studied for its role in cancer prevention. It is delicious prepared in myriad ways. This month, as autumn winds turn our thoughts toward hearty, warming meals, we will explore the many health benefits of winter squash and taste some wonderful recipes along the way.
The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
You can read our other blog post about winter squash here.
“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”
― Julia Child.
Roasted Winter Squash with Browned Butter and Sage
- 2 Tbsp olive oil
- 2 pounds winter squash (1 medium or 2 small), halved lengthwise and seeded (our preference is butternut or kabocha are excellent, but acorn, buttercup, or delicata squash are also options)
- 6 Tbsp unsalted butter
- 6 fresh sage leaves
- Adjust an oven rack to the lower-middle position and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Brush the oil over the foil and cut sides of the squash. Place the squash, cut side down, on the foil. Roast until a skewer inserted into the squash meets no resistance, about 40 to 50 minutes.
- When the squash is almost done, melt the butter in a small skillet over medium heat. Add the sage leaves (either whole or coarsely chopped) and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
From: The America’s Test Kitchen Family Cookbook,
The Editors at America’s Test Kitchen (2006)