Sage and Brown Sugar Butternut Squash
Instead of the sticky-sweet candied yams traditionally served at holiday dinners, this butternut squash recipe offers a lighter flavor that works for any fall or winter meal. It's mixed with brown sugar and sage to create true seasonal comfort food.
Prep Time: 10 minutes
Cook Time: 2 hours
Ready In: 2 hours
Yield: 6 servings
1 butternut squash, halved
10 fresh sage leaves, julienned
1/2 tablespoon fresh grated ginger
3 tablespoons unsalted butter
1 tablespoon chilled unsalted butter
6 tablespoons light brown sugar
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise and scrape out the seeds with a spoon. Place cut-side down on a deep cookie sheet with about half an inch of water poured around it. Bake for one hour.
- Using a large spoon, scrape the squash's pulp away from the skin, and place in a mixing bowl with the sage, ginger, 4 tablespoons of the sugar, and 3 tablespoons of butter. Mash the mixture together until smooth.
- Increase the oven temperature to 415 degrees.
- Pour the mixture into a greased 9-inch loaf pan, and top with the remaining 2 tablespoons of sugar, and 1 tablespoon of butter, cut into slivers. Place into oven, and bake for one hour.