roasted butternut squash with sage butter
Sage is one of the few herbs I can still harvest after several bouts of temperatures at or below zero. Oh, there's always thyme, a very small amount of parsley, and a few things in the cold frame -- but to pick enough to actually make something we love? Sage stands alone. For this meal last night, I pretty much cleaned all the leaves off one plant to get the half cup needed. And that's OK because there are several more plants for the next few months if I watch it.
sage stands alone
Roasted Butternut Squash with Sage Butter
This is our favorite use for sage. I don't bother with washing it unless I see something -- I figure it's going to be cooked anyway. If you do wash the sage, make sure it's completely dry before proceeding.
Peel & cut squash into 1" chunks, toss with olive oil and spread on foil-lined sheet. Season with s & p, then roast at 400 degrees for 30-40 minutes.
Toward end of cooking time, melt a stick of unsalted butter. When bubbly, add 1/2 cup of whole sage leaves and saute until the leaves start to get crinkled and the butter has browned. Drizzle over roasted squash.
see how the leaves nearly match the spatula now?
crispy sage leaves over squash
If you've never made this, try it! It's won-der-ful. It's probably great over all kinds of vegetables, but I keep going back to squash. I think it's a traditional topping for pumpkin-filled pastas, too, but we don't normally eat grains so no pasta around here.