Oprah's Roasted Butternut Squash With Sage
"A simple combination of sweet and savory fall flavors, adapted from a recipe in the September 2002 issue of O, The Oprah Magazine. The squash carmelizes in a really wonderful way."
photo by yogiclarebear
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons chopped fresh sage
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon garlic powder
directions
- Preheat oven to 350°F
- Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
- Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
- Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
- Serve hot, garnished with a sprig of fresh or fried sage.
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Reviews
-
I used squash that was peeled and cubed. The olive oil was drizzled over all and then the squash salted and lots of freshly ground pepper added. If I were to make this again, I would decrease the cooking time. It was a little soft for my liking. This made a nice side dish with pork. -
Wow, Oprah rocks! This was so good, I am making it for Easter dinner. I used fresh sage and just a few sprays of olive oil spray and some fresh minced garlic. I shook it all up in a plastic bag to coat the squash really well. My roasting time wasn't as long as written, but I sliced the squash a bit thinner than 1/2 inches. Don't forget the pepper here, YUM! -
I used powdered sage and kosher salt and it turned out great. -
It was a little hard to peel that butternut squash, but once we had everything cooked it was wonderful. Taste is a little spicy and sweet. We will definately make it again.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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