A perfect Thanksgiving side
Perfect for a Thanksgiving side dish, this Roasted Squash recipe was inspired by Northern Italian cooking. The warm, rich, nutty dish works perfectly with pork, poultry, or even pasta, if you feel like dressing it up. Provide an unexpected, masterful addition to your Thanksgiving meal this year with this roasted squash recipe.
Prep time: 7 min.
Bake time: 1 hr. & 20 min.
- 1 butternut squash
- 4 tablespoons butter, divided
- Handful fresh sage leaves, cut into strips
- Salt and pepper to taste
- 1/4 cup parmesan cheese
- Preheat oven to 400 degrees. Cut the squash in half and remove the seeds. Place cut-side up on a sheet pan. Rub with one tablespoon of butter. Roast until very tender, 45 minutes to 1 hour. Toast the walnuts on a small sheet pan for 5-7 minutes while the squash is in the oven.
- In the meantime, heat the remaining butter in a wide skillet. Tilt skillet to one side and add sage leaves to butter. Fry until almost crisp. Remove leaves and set aside. Sprinkle with salt. Leave brown butter in the skillet.
- When the squash is tender, scoop it from the shell in largish chunks. Heat the skillet with the sage butter in it, and add the squash. Cook over medium-high heat, tossing occasionally until squash is golden. Sprinkle with salt and pepper to taste.
- Pile squash on a serving platter. Top with walnuts, parmesan cheese, and the reserved sage leaves.
Meet the Chef: Chef Aimee Blume grew up in Huntingburg, Indiana. She earned a degree in Fine Art at the University of Southern Indiana and worked as a field archaeologist before attending Western Culinary Institute in Portland, Oregon. She cooked at locations in the Pacific Northwest; Jackson Hole, Wyoming; Rome, Italy; and New Orleans, Louisiana, before coming back to the Evansville area.
Chef Blume's culinary passion is regional cuisine that has taken shape in a specific location over centuries. She loves American staples such as gumbo, fried chicken with milk gravy, and grilled salmon, but be prepared to see Thai chicken coconut soup, Arabian braised lamb shanks, and stuffed poblano chiles with fruit on her table as well.
Currently, in addition to serving as the corporate chef for OFS, she is a food and features correspondent for The Evansville Courier & Press and a culinary instructor.
Cool Springs Cookbook is a gift to those who have spent time with us and have shared dinner at OFS, Cool Springs.
We believe that very few things in the world today can create tighter, lasting bonds than the savory aromas and conversations that stir the senses over dinner. It’s when we discover why we enjoy working together and why we call each other family.
Click the link below to download a printable recipe card.
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