by vrunka
View
my 25 other recipes »
vrunka's Notes:
1
butternut squash, peeled, seeded and cubed into 1" pieces
Ask the
hotline about
this ingredient!
2 tablespoons
extra virgin olive oil
Ask the
hotline about
this ingredient!
1 teaspoon
salt
Ask the
hotline about
this ingredient!
1/2 cup
heavy cream
Ask the
hotline about
this ingredient!
1 cup
whole milk
Ask the
hotline about
this ingredient!
2 tablespoons
butter
Ask the
hotline about
this ingredient!
16
fresh sage leaves
Ask the
hotline about
this ingredient!
1 teaspoon
honey
Ask the
hotline about
this ingredient!
Preheat oven to 400 degrees.
Ask the hotline about this step!On a large cooking sheet, combine butternut squash, oil and salt.
Ask the hotline about this step!Roast the butternut squash for 20 minutes, stirring once halfway through. Remove from oven.
Ask the hotline about this step!Push the squash pieces through a ricer into a large bowl. Stir in milk and cream and set aside.
Ask the hotline about this step!In a shallow pan on the stovetop, melt the butter over medium heat. Once it starts foaming, skim the foam.
Ask the hotline about this step!Raise heat to medium high then drop the sage leaves in in batches, submerging them in the butter for 5-10 seconds until they become crisp, but before they turn brown. Remove them one by one as they finish and set aside. Repeat with all remaining sage leaves.
Ask the hotline about this step!Once you've fried all the sage leaves, remove pan from heat. Stir in the honey and then pour the butter mixture over the squash. Top with the fried sage leaves and serve.
Ask the hotline about this step!
Stephanie is the Head Recipe Tester of Food52.
