PARMESAN-ROASTED BUTTERNUT SQUASH

Ron made this delicious butternut squash gratin to go along side some oak grilled tri-tip.



Butternut squash is mixed with fresh sage leaves, cream, and Parmesan cheese, taking roasted squash to a whole new level.

                                             PARMESAN-ROASTED BUTTERNUT SQUASH

2 1/2 pounds butternut squash, peeled, seeds removed and cut into 1" pieces

1 cup heavy cream

9 fresh sage leaves, 3 chopped and 6 left whole for topping

1 cup finely grated parmigiano-reggiano

4 TBSP. unsalted butter

salt and pepper

Preheat oven to 400~ with rack in middle.

Toss squash with cream, chopped sage, 1 tsp. salt and 1/4 tsp. pepper. Put squash mixture in a 2 qt. shallow baking dish. Bake covered for 30 minutes.

Stir in 1/2 of the cheese and sprinkle remaining on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes (cream will thicken).

Cook 4 TBSP. butter in skillet until brown and bubbling. Add sage leaves and remove from skillet. Pour over top of roasted butternut squash.