ROASTED WINTER SQUASH WITH WALNUTS AND SAGE

Tuesday, January 24, 2012

Serves 4

multiplies easily

Last night, I asked my carpool of teenagers which vegetables they liked best (this was after an extended conversation about Glee). Their answers were surprisingly positive and far-reaching. Yet, among the ways they liked their cauliflower and broccoli, no one mentioned squash. It is not very popular at my house either, but that never stops me from trying it again and again. This recipe approaches Winter squash not from the sweet side but from the savory. That is new for us. It is now my favorite way to cook Winter squash, but better yet, this recipe also won over the teenager. That makes it a hit.

It is simple to make. Butternut squash, walnuts and sage are tossed in olive oil and roasted. The high heat toasts the walnuts and caramelizes the squash. To serve, Parmesan Reggiano cheese is sprinkled on top. The flavors are a lovely balance of savory, sweet, and salty. Each bite was perfect. In fact, you could eat it with a green salad and call it a beautiful day. If you like, this dish also goes well with simple roasted meat.

Note: If you have children, you might worry that they won’t like this combination of ingredients. Don’t. Some will like it and some won’t. That is the case with everything. Try it anyway…for yourself mainly and for an exercise in the tiny taste rule for everyone else. Rome wasn’t built in a day, and children’s palates aren’t either…they are built one tiny taste at a time.

1 (3/4 lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes

2 – 3 Tbsp olive oil

3/4 tsp salt (more or less to taste)

1/4 tsp freshly ground black pepper (more or less to taste)

1 Tbsp finely chopped fresh sage leaves

1/4 cup chopped walnuts, lightly toasted

parmesan reggiano cheese to garnish

1. PREP: Preheat the oven to 425. Line a baking sheet with aluminum foil. Place squash cubes on the baking sheet and toss with the olive oil, salt, pepper, sage, and walnuts. Spread the mixture in an even layer on the baking sheet.

2. ROAST: When the oven is hot, place the baking sheet into the oven and roast for 15 minutes. The squash should be slightly tender and browning on the side that has been exposed to the heat. Gently toss everything so that it will roast evenly. Roast until the squash is tender and golden brown. The browning will bring out the squash’s natural sweetness. The walnuts will have gotten darker as well.

3. SERVE WARM: Divide squash mixture onto plates and garnish with parmesan reggiano cheese to serve.

Peace and love from my kitchen to yours,

Waverly