So, Fall seems to have pulled a fast one on me. For a moment there last week the skies covered, the temperatures dropped and I pulled out my cozy socks. As much as I had resisted it, I actually found myself welcoming a little relief from the heat of summer. And then, as quickly as the rain came, it was gone and the scorching heat returned with a vengeance.
Thankfully that brief respite was just enough time to get me in the mood for cooler days and comforting meals like this butternut squash puree with Parmesan and sage.
This is silky, soothing stuff and always goes in a flash at my house. That scraping you heard … that was my fork scooping up the last mouthful.
This twice-baked roasted butternut squash puree with Parmesan and sage offers plenty of Fall flavor and is sure to be met with eager forks in your home as well. Think of it as mashed potatoes’ sexier cousin.
Now at first glance it may not sound like anything special when you read the short list of ingredients but the subtle contrasts and restrained flavors quietly demand your attention.
Two classic seasonal flavors: squash and sage come together to make a creamy comforting dish that captures the best of the early fall season.
The tough butternut squash becomes sweet and tender under the heat of the oven, its cheerfully vibrant orange flesh turning soft and scoopable in under an hour.
Delicate and earthy sage offers a gentle contrast to the slightly sweet and nutty flavor of the roasted butternut squash, while crème fraiche rounds out the dynamic duo making the whole thing sublimely silky. The Parmesan is the finishing touch that brings it all together under a cheesy melted crust.
Equally at ease as an appetizer or side dish this roasted butternut squash puree is a natural for casual dinners and holiday occasions alike. Plus it boasts a nice amount of fiber, vitamins A and C and potassium although frankly I don’t need much convincing to grab another helping.
Luckily it’s every bit as delicious in the sweltering heat as it is a cool rainy day.