Alisa Fleming ~ The magical combination of sage and winter squash has such a warm and homey flavor, not unlike the comforting taste of stuffing. Yet, squash is often overlooked around the holidays, making it onto only a small percentage of Thanksgiving tables. I think people feel that baked sweet potatoes fill the "orange vegetable" void, but really, why not slide slightly on the color spectrum and add some tasty yellow-orange squash, too.
I use fresh sage in this recipe (easy to find among the fresh herbs at most major grocers if you don't have your own herb garden), which I find has a gentler taste than concentrated dried sage. My herb-shy husband appreciates this, and thoroughly enjoyed the slightly earthy flavor of this dish.
Though I typically roast squash for that caramelization effect, I must admit that this oven-baked method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Also, browning the "butter" on the stovetop added some extra depth to the overall dish …
Summary: Recipe adapted from Recipezaar.
I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegan, Vegetarian, Dairy free / Milk free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Refined Sugar free
Number of servings (yield): 4
Copyright © Alisa Fleming.
Article, recipe, and photos by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.