I will be SO glad when this damn election is over with, I cannot even begin to tell you.
And that’s enough of that.
I didn’t post last Friday or yesterday when it’s been my habit for, well, forever to post 5 days a week, but I just don’t have much to say right now. Well, that’s not true – I have things to say (I certainly don’t live in a vacuum) but none of it is really fit for this venue. Lots and lots of unbloggable going on these days.
At any rate, the cooking hasn’t stopped, I’m happy to report; I’m not sure it ever will, unless the day comes I can’t stand in front of the stove and wield a spatula. Last night I made another pork shoulder in the slow cooker – this one with apples instead of peaches (holy cow, it was good) – some sautèed zucchini, and this.
It was Fall on a plate, y’all.
This was a really nice preparation of butternut squash, and a great alternative to roasting it whole or mashing it. The cubes caramelized beautifully, and it was – rather surprisingly – not overly sweet at all. It must have been the addition of the fresh sage, kosher sea salt and freshly ground black pepper.
All in all, an easy and delicious dish for Autumn that would go well with chicken or beef, too.
- 1 pound butternut squash, peeled, seeded and cut into 1″ cubes
- 1 1/2 tablespoons ghee or butter, melted
- 1 1/2 tablespoons honey
- 3 tablespoons fresh sage, thinly sliced
- salt and freshly-ground black pepper
- Preheat oven to 425 F. Line a shallow-rimmed baking sheet with aluminum foil and lightly coat with olive oil.
- In a large bowl, toss together the squash, melted ghee or butter, honey and sage until the squash is evenly coated. Spread on the prepared baking sheet; sprinkle with salt and pepper.
- Roast the squash for 30 minutes, stirring every 10 minutes, until it is tender and caramelized. Taste and season with additional salt and pepper, if needed, before serving.
- Nutrition (per serving): 114 calories, 4.5g total fat, 11.5mg cholesterol, 5.5mg sodium, 408mg potassium, 19.9g carbohydrates, 2.3g fiber, 9g sugar, 1.2g protein