Roasted Squash with Sage Bread Crumbs

Name: Roasted Squash with Sage Bread Crumbs
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3-5 lb. kabocha squash; 6 tbsp. butter; Sea salt and freshly ground pepper; 2 cups fresh bread crumbs; 2 tbsp. fresh sage, chopped

Serves
serves 6-8

JAMES BAIGRIE

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.

Ingredients

3-5 lb. kabocha squash
6 tbsp. butter
Sea salt and freshly ground pepper
2 cups fresh bread crumbs
2 tbsp. fresh sage, chopped

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Instructions

Step 1

Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.

Step 2

Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.

Step 3

Uncover squash, divide mixture between halves, and bake until golden, 15-20 minutes more. Garnish with fresh sage sprigs.

Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.
Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.
Uncover squash, divide mixture between halves, and bake until golden, 15-20 minutes more. Garnish with fresh sage sprigs.