Made some really good squash for dinner tonight. Peeled and chunked a butternut

[cynupstateny]

drizzled with olive oil and salt and pepper and roasted at 400 until almost tender.

Melted butter in a frying pan tossed in a pinch of chili flakes and a handful of slivered almonds. When butter and almonds were golden I threw in the squash and about 2 Tbsp. of fresh sage (that I walked through knee deep snow to get to the herb garden for). Cooked it for a couple of minutes and topped it with some raw honey. The flavors were sooooo good together that I could have had just the squash for dinner and passed up the rest!

 

[joanietoo]

Mmmm, this sounds wonderful. I have some butternut on hand, thanks.

 

[deb-in-mi]

Sounds delicious! If only I could get the DH to eat squash

 

[curious1]

It was the walk through the snow for sage that put it over the top, sounds wonderful

 

[cynupstateny]

Can you believe it was still soft and fragrant above the snow?? In Upstate NY? In December?

 

[marsha-tbay]

Cyn, thanks for this tip! I roast squash all time and finish off plain. This sounds great!

 

[cynupstateny]

My pleasure, folks.

 

[curious1]

That's probably why mine is not happy in the 80 degree weather we've been having. The cold is coming