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beef fajitas with corn salsa, black beans
sesame chicken, rice, broccoli
crab ravioli with peas
lasagna Bolognese, salad
Hula chicken sandwiches, salad
pizza pizzas
out to Sweet Basil

Thursday, October 1, 2015

Roasted Parmesan Butternut Squash


Anyone else out there already thinking of Thanksgiving? If everything works out, we will be in our new home for turkey day this year. And I am so excited because the new house has DOUBLE OVENS. No more crazy rotation schedule while trying to roast a turkey, bake rolls and bake side dishes. There will be room for everything and everything will be cooked at its proper temperature, not some compromised temperature I had to settle for to make everything work. This butternut squash dish from Gourmet is going on my Thanksgiving Day menu. It is incredibly easy to prepare and it tastes like you slaved over it.  The squash can be chopped a day in advance and kept in the fridge until ready to bake.
Roasted Parmesan Butternut Squash

3 pound butternut squash, peeled and cut into 1-inch pieces
½ cup heavy cream
3 sage leaves
¾ cup finely grated Parmesan
1 teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400 degrees. In a 2 quart shallow baking dish, toss the squash with the cream, sage, ½ cup of the Parmesan, salt and pepper. Cover and bake for 30 minutes. Remove the cover, top with the remaining Parmesan and bake for 20 minutes more, uncovered. Let stand for 5 minutes before serving.

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