Recipe by Lauren Zito @eatprettynyc
When I have fresh butternut squash on hand I immediately want to turn it into a filling for ravioli and toss it in a brown butter sage sauce. But, since it's almost Thanksgiving I decided to turn it into a side. This Thanksgiving-friendly dish really benefits from sitting around a while so it's best if made in advance.
2 butternut squash
1 bunch sage leaves, about ½ cup
6 tbsp unsalted butter
3 tbsp olive oil
2 tbsp honey, plus more for drizzling
1 tsp cinnamon
8 ounces ricotta
½ cup pecorino, grated
Preheat oven to 400 degrees.
Slice ends off butternut squash. Stand the squash up on your cutting board and slice down the middle lengthwise. Scoop out flesh and seeds. Peel off skin. Clean seeds and reserve. Slice squash into cubes and place into a large bowl. Toss with salt, pepper, grated pecorino, olive oil, honey and cinnamon. Set aside.
Heat a large cast iron skillet or deep skillet that’s oven proof over a low flame. Add sage leaves and butter, swirling the butter around the pan. Toast the sage leaves until crisp and the butter starts to turn golden brown. Pour brown sage butter over the butternut squash and toss. Wipe out pan with a paper towel and add squash seeds. Season with salt and toast seeds until crisp and golden, about ten minutes. Remove from pan and set aside.
Add your butternut squash to skillet and spread out evenly. Dollop the ricotta all over. Place in oven and bake until squash is tender and ricotta is browned, about an hour. Remove from oven and top with the crunchy squash seeds and drizzle with more honey. Let sit to allow the juices to be reabsorbed by the squash. Enjoy!
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