Autumn in Vermont

Pumpkins: Part 2

If you're looking for a last minute side dish to add to the Thanksgiving spread, look no further. This easy recipe for Roasted Winter Squash with Sage is a lighter option than having seconds on the traditional Sweet Potato casserole loaded with butter and sugar. This recipe uses one of my favorite vegetables- Kabocha Squash. It's a Japanese type of pumpkin with a soft dark (and edible!) skin with a creamy and sweet golden orange flesh. If you can't find it, Butternut Squash is just as yummy. You can add a drizzle of maple syrup or balsamic vinegar over the top before serving if you wish. Everyone will be extra grateful for a simple and healthy side dish among all the rich food.
Happy Thanksgiving to all!
xox
Leigh

Roasted Winter Squash with Sage
Time: 45 minutes Serves: 4

Ingredients:

1 2-3lb Kabocha or Butternut Squash
sea salt and fresh black pepper to taste
3 fresh sage leaves, thinly sliced
2 Tablespoons extra virgin-olive oil
1 Tablespoon Maple Syrup or aged Balsamic Vinegar

1. Preheat oven to 450* F.
2. Slice Kabocha squash vertically down the center and scoop out the seeds and stringy fibers with a spoon. Slice into half moons. (If using Butternut squash, peel off skin first and cut into 1 inch chunks)
3. Toss the pieces of squash and sage leaves with the olive oil and season with a good pinch of salt.
4. Spread on a baking pan with 1 tablespoon of water (so squash doesn't dry out) and roast for 45 minutes shaking the pan every 5-10 minutes or flipping the pieces over half way through with a spatula.
5. When squash is tender and browned, remove from oven and drizzle with maple syrup or balsamic.
6. Season again to taste with salt and pepper and serve warm.