I feel like butternut squash gets overlooked. It's kinda like a sweet potato, but more complicated...so I think people just run away. But to me - it's a wintery evening delight. Even the name - butter + nut, makes me feel all warm and toasty...so if you've been unsure of what to do with this vegetable in the past - let me suggest you give this a try! Here's what you'll need...
1 butternut squash
1/2 tsp. dried sage
1/4 cup dried cranberries
1/4 cup feta cheese
1/4 cup sour cream
Parmesan cheese for sprinkling
Preheat the oven to 350. If you have a large squash, cut it in quarters length-wise. If it's a small one you'd do better just cutting it in half. Scoop out the seeds and score the flesh. Dot with butter and roast until a fork can easily pierce it (this takes about 30-40 minutes). Remove the squash and gently scoop out the flesh and place it in a bowl. You should be left with little "boats", that you will soon fill with deliciousness...
Increase the oven temp to 400.
Add the sour cream and sage to the squash in the bowl and blend with an immersion blender (or mash it up really good by hand if you didn't make it to the gym today...)
Then gently fold in the feta and dried cranberries.
Scoop this mixture back into the squash boats and sprinkle with Parmesan cheese.
Put the squash back in the oven and bake for 10-20 minutes more, until it's a little bubbly and the cheese is just starting to brown.
Hope you enjoy this recipe - and let me know - what's your favorite way to cook butternut squash?