Squash and sage are natural partners, but the addition of lemon to this pairing is a refreshing departure from the sweet seasonings typically used. Be sure to turn the squash as it roasts so the cubes brown on all sides.
Ingredients
8 cups cubed butternut squash (3/4 inch)(2 medium)*
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons chopped fresh sage
2 teaspoons grated lemon peel
2 medium garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons chopped fresh sage
2 teaspoons grated lemon peel
2 medium garlic cloves, minced
1 tablespoon lemon juice
Procedure
1. Heat oven to 450ºF. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times.
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash; toss to coat.
6 (2/3-cup) servings
PER SERVING: 140 calories, 8.5 g total fat (3 g saturated fat), 1.5 g protein, 17.5 g carbohydrate, 10 mg cholesterol, 425 mg sodium, 2.5 g fiber
TIP *To easily peel butternut squash, microwave squash 1 1/2 to 2 minutes or until just hot to the touch. Remove skin with vegetable peeler or paring knife. To save time, purchase peeled cubed squash.
Brought to you by Patsy Jamieson at Cooking Club.
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