This is a good roasted butternut squash recipe...

[Phentex]

I found this at Epicurious.

I used half and half instead of cream and when I make it again, I will use more sage. I may even chop up the sage first. Also, I used convection so it did not need as much time as this called for. I just looked for a little browning on top. I can't say this is healthy but everybody in my family liked it.

Parmesan-Roasted Butternut Squash


yield: Makes 8 servings
active time: 10 min
total time: 1 hr

Ingredients

• 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
• 3/4 cup heavy cream
• 3 sage leaves
• 2/3 cup finely grated parmigiano-reggiano

Preparation

Preheat oven to 400°F with rack in middle.

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).




http://www.epicurious.com/recipes/food/views/Parmesan-Roasted-Butternut-Squash-350608

[Warpy]

1. That does look very good

I tend to like savory squash a lot more than the candied glop most Thanksgiving dinners feature.

I do know that guests who were served cubed squash that was steamed until it was fork tender and then tossed with butter, salt & pepper, and fresh parsley couldn't believe they were eating squash and I could tell a whole new world just opened up to them.

[grasswire]

2. that does look delicious

A few years ago I was served a casserole with both cubed squash and sagey stuffing in it, as well as some chopped kale. It was good, too.