|
Chef Don's
Favorite Side Dish Recipes
Parmesan-Roasted Butternut Squash
Serves 8
2 1/2 lbs. butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3
sage leaves
1 tsp. salt
2/3
cup finely grated parmigiano-reggiano
1/2 tsp. black pepper
Preheat oven to 400°F with rack in middle.
Toss
squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a
2-quart 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).
|
|
