A Savory Side Dish
My favorite winter squash is by far the butternut squash. The sweet and rich flavors of this squash go well in so many delicious recipes, from soups to casseroles and even breakfast scrambles. Butternut squash is a great source of fiber, vitamin C, magnesium and potassium, making it a good for you kind of food. This yummy recipe can be used as an entrée, but it works even better as a side dish. I recommend serving it with a pan-seared, thick-cut pork chop, seasoned with thyme, alongside a simple salad of mixed greens, Granny Smith apples and cranberries topped with a lemon vinaigrette.
2 tbsp olive oil
1 butternut squash
1 small head of cauliflower
½ cup butter
10 sage leaves
Salt and pepper
½ cup pepitas, toasted
1 cup ricotta cheese
Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds and cut into one inch cubes. Wash the cauliflower and use a paring knife to cut the cauliflower florets into small bite-size pieces (a little larger than the squash cubes). Toss both the butternut squash and cauliflower with olive oil and salt and pepper, then place on a baking sheet. Cover it tightly with aluminum foil and bake for 20 minutes. After 15 minutes check the vegetables, if the vegetables are starting to soften start working on the butter sage sauce while they finish cooking.
Cut the butter into small cubes and melt in a large pan over medium heat. Once the butter starts to bubble add the sage leaves. Remove the skillet from the heat when you start to see little brown bits and add a pinch of salt. The butter will continue to brown off the heat; watch closely, you don’t want the butter to burn. When the vegetables are ready, place them in a bowl and pour the brown butter sage over the top. Taste and season before serving.
To serve place a scoop of vegetables on a plate with a dollop of ricotta cheese and two tablespoons of pepitas. Serve warm and enjoy!!
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