Author Notes
Sweet earthy squash is roasted until caramelized then whipped into a creamy puree and topped with brown butter fried sage. —Nicole
Ingredients
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2 pounds
delicata squash
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1/4 tablespoon
paprika
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1/2 tablespoon
cinnamon
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1/2 tablespoon
nutmeg
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2 tablespoons
olive oil
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1/2 cup
plain whole milk yogurt
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1 tablespoon
brown sugar
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1/4 cup cups
grated parmeson cheese
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2
eggs, beated
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5
sage leaves
Directions
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Preheat oven to 400 degrees F. Spray a baking sheet with non-stick spray and set aside.
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Toss delicata squash with olive oil and spices. Place on baking sheet and roast for 25 minutes or until tender.
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Transfer squash to a medium sized bowl. Add yogurt, brown sugar and Parmesan cheese. Whip together with a hand blender until creamy. Mix in eggs, and beat for another 4 minutes. Pour mixture into a greased casserole dish. Set aside.
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Lower oven to 350 degrees F.
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In a heavy bottom light colored skillet, heat the butter gently over low heat until it has melted completely. With a rubber spatula, scrap the brown bits from the bottom of the skillet. Once it smells nutty and toasty, add sage leaves. Cook for another 2 minutes, swirling and titling the pan.
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Pour the butter on top of the squash casserole. Arrange leaves like so on top. Bake for 30 minutes or until a tester inserted in the middle comes out clean. Serve.
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