Butternut Squash with Sage

An aromatic herb like sage, which has a strong woody flavor, brings out the natural sweetness of butternut squash. Cooked with shallots, a bit of salt and some sugar, butternut squash with sage turns into a scrumptious side dish that combines well with pot roast, tenderloin steaks, grilled lamb, roasted turkey, or steamed fish. Its beautiful golden yellow color makes any dinner table look more lively and festive. Well you can make this as it’s just one of the easy vegetarian recipes.

A superlative alternative to the usual roasted potatoes, butternut squash with sage capture the colors and flavors of fall. It has the mild and delicate taste of pumpkin and a hint of the sweetness of sweet potatoes. Using only a few ingredients, you can make this ultra-healthy dish that vegetarians and vegans will love. Even meat-lovers will take a fancy to this flavorful dish, as butternut squash can be quite “meaty” and fleshy too.Sage is an ancient herb, long used for its medicinal properties. It has been hailed by many as a wonder herb possessing magical and sacred qualities. As an adjective, the term sage refers to a profoundly wise person; the word is derived from the Latin term “salvare,” which means to save or to heal.

Ingredients

1 tablespoon olive oil
1 large shallot (peeled and sliced)
10 fresh sage leaves
1 ½ lbs. butter nut squash (cut in half lengthwise)
½ teaspoon salt
1 tablespoon granulated sugar

Preparation Instructions

Preheat the oven to 375 degrees F.

Pour the oil in a frying pan and place it over medium high heat. Add the shallot and sage. Sauté until the shallot is golden.

Place the squash in a baking dish and add about ¼ inch of water. Sprinkle the shallot mixture over the squash. Season with salt. Cover with foil and place the squash in the oven. Bake for 30 to 35 minutes, or until tender.


Sprinkle with sugar before serving.