Butternut Squash with Sage

You may have read about our harvest of smaller squash in a previous post by Noel.  The trellised squash yielded about 35 winter squash. We hadn’t even started counting the large varieties which included a 37 pound Boston Marrow, four Hubbards, several Red Kuris, large pumpkins, small pie pumpkins and some unknowns.

So this is the year to get creative with squash. It’s very filling and a little goes a long way. It’s good just roasted and it works in soups, stews, cakes, breads and smoothies, to name a few.

Here’s a recipe I tried last night. I don’t remember where I read about the concept but the oven temperature and timing stuck in my brain so here’s what I did.

1 or 2 Butternut Squash – depending upon how many servings needed

2-3 T. Butter or Olive Oil or oil of your choice – coconut oil? sesame oil?

Fresh sage leaves – one for each medallion

Preheat oven to 400 degrees.

Cut the solid neck only of the butternut into 1/2″ slices and peel. Brush the slices with melted butter and place on a well greased baking pan. I used parchment paper for a liner instead of greasing.  Bake for 15 minutes on one side. Turn the squash over, place one fresh sage leave on top, brush again with butter and bake for another 15 minutes. The squash should pierce easily with a fork. If it’s still firm bake a little longer. Season with salt and pepper and serve. Yum!

Notes:  Use the remaining bulbous part of the squash for another dish. If you have no fresh sage leaves just use some dried sage mixed with the butter.