A squash recipe for those of us who scorn marshmallows and brown sugar and the like!
Ingredients
- Acorn squash, halved, seeded, and rubbed with a bit of olive oil
- 10 fresh sage leaves, cut into ribbons
- 1/4 stick of butter
- 1/4 cup of freshly grated Asiago cheese
- Freshly ground black pepper
- Salt
Instructions
- Cook the squash. You can do this either by baking 1 hour at 400, cut-side up, or even better, on the grill by wrapping each half in aluminum foil and grilling for about 30-40 minutes. Either way, it should be very soft when you are done.
- About 5 minutes before the squash is done, melt the butter in a small pan and gently saute the sage leaves for 1-2 minutes.
- When the squash is finished, place on a platter and use a fork to mash the squash just enough that it forms a level layer. This will give more surface area to array the goodies.
- Spread the melted butter and sage evenly over the squash.
- Sprinkle with salt.
- Layer the Asiago.
- Grate a generous amount of black pepper over the top.
Hmm. A great combination of flavors, and the green of the sage looks lovely with the orange squash.
— stacita
Comments
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Woman! Women! Ladies! I am returning to the Ladies Recipes!
I now belong to a great organic vegetable co-op that has been giving us lots of winter squashes and ths week it is carnival squash. Neat. But I have never cooked them. I would love to use this recipe. But it mocks me with the delicious forbidden dairyness. I think I could sautée the sage in olive oil and scatter with toasted bread crumbs? But I am not into the sweet squash thing so this will be the inspiration!
Or should I roast them and stuff them with a warm lentil salad? Decisions!