ROASTED SAGE AND ROSEMARY BUTTERNUT SQUASH

Sometimes, my DH, really surprises me.  He is actually quite a fussy eater....and seems to be more so as he gets older.  Some foods I absolutely love, he barely likes.  Well tonight, I served this side dish and he was "Over The Moon"!  He loved it!  Cooking for him has taught me that flavor, texture, savory or sweet, is a very, very, personal thing.  One thing he did comment on, was the balance of crunchy topping to the soft texture of the squash, then the flavor came in. Such a simple easy dish, so this post is for you DH....happy you were "Over The Moon"!  Sometimes simple is the best don't you think?
4-5 cups chopped butternut squash
Olive Oil
butter
1/2 cup gluten free breadcrumbs
1/2 cup Parmesan Cheese
1 tsp. finely minced fresh Sage
1 tsp. finely minced fresh Rosemary
2 Tblsp. finely minced Italian Flat Leaf Parsley
3 minced garlic cloves
salt and pepper
Preheat the oven to 350 degrees.  Place the chopped squash into a baking dish.  Drizzle olive oil throughout to coat, and season with salt and pepper.
In a bowl, combine the breadcrumbs, cheese, minced garlic and the minced herbs, mixing well.
Sprinkle over the squash, and add another drizzle of Olive Oil throughout the top.
Bake uncovered for about 45 to 60 minutes, until the squash is tender.  At the 20 minute mark, dot the dish with dabs of butter throughout, continuing to roast until tender.

Ina Gawne
author

6 comments on “ROASTED SAGE AND ROSEMARY BUTTERNUT SQUASH”

  1. I amde this dish yesterday & served it with your recent lovely pork roast & served it with oven baked potatoes! it was a real feast for the eyes & mouth!
    My husband, my dinner party guests & I loved it so much, dear Ina! Your recipes rock, my friend! 😉
    Cyber hugs to you! xxx

Leave a Reply

Your email address will not be published. Required fields are marked *

January 16, 2012
closearrow-circle-o-downbarschevron-up-circle