Recipe by Kimke
This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.
Top Review by Rita~
The sweetness of the potatoes and maple syrup with the spice of sage go wonderful together.I made this with a mixture of sweet potatoes, butternut and white baking potatoes. I didn`t mash left in cubes.
- 5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
- salt & freshly ground black pepper
- 2⁄3 cup maple syrup
- 8 tablespoons salted butter
- 12 leaves fresh sage, finely slivered
Directions See How It's Made
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.