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Creamy Roasted Butternut Squash Recipe

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This recipe for Creamy Roasted Butternut Squash is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
2/3 cup grated Parmigiano-Reggiano
Directions:
Directions:
•Preheat oven to 400°F with rack in middle.
•Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
•Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ note: Butternut squash can be cut 1 day ahead and chilled in sealable bags.
Personal Notes:
Personal Notes:
If you microwave the butternut squash prior to peeling, it is a little easier to peel. Also, I use ground sage instead of sage leaves.

 

 

 

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