Roasted Sage Butternut Squash
I have three marjoram plants growing in my yard here in Argentina. I grew them from seeds I brought from the US. I have never had a marjoram plant, and didn’t really know what I would do with one (let alone three!). However, I enjoy growing things that one can’t easily source in Argentina (if at all). I focus my whole garden on this.
I have three types of kale, rainbow chard, jalepeño and orange bell peppers, as well as golden beets, chives, rhubarb, lemongrass, and dill... None of which can be found here. I also have cherry tomatoes (a different type than I can get at the 'mercado') and always lots of fresh cilantro (which is only available in the markets in the winter).
I also grow a few staples, things that I don’t always want to buy because they go bad if I don’t get around to using them quickly: italian flat-leafed parsley, spring onions, regular tomatoes, and a few plants each of arugula, spinach, and gourmet lettuces. Plus, having fresh greens in the garden makes me eat more salads because I can look out the window and see when they need harvesting!
I mention the marjoram because I just discovered a use for it. I often make this roasted butternut squash (called ‘calabaza' here in Argentina), but it always seemed like it was missing something. I tried fried sage, which is very pretty... but not very flavorful. I also tried a little sage in with the squash. This last time I got brave and upped the amount of sage a lot (as it bakes, the flavors mellow- this is not a pungent dish) and also added some marjoram. I have to say it turned out to be the perfect combination. Which is why I am sharing it with you today.
Fresh Sage and Marjoram
One last note: When I say say peel the squash, I mean it. It’s the easiest way to handle a butternut squash...
Then cut in half, remove the seeds, and cut into cubes. Be sure to peel deep enough that there is no green and few, if any, stripes remaining. (My tummy gets upset when I leave too much green. It must be harder to digest.) You want to be cooking all orange flesh.
As always, this meets all types of special dietary needs- vegan, gluten-free, nut-free, low glycemic index... It's just good, clean food!
Recipe for Roasted Sage Butternut Squash
Makes enough dinner for me and my husband, with enough left over for my lunch the next day.
The active time is only in the squash prep. After that it’s all non-active cooking in the oven. It’s a super-easy and delicious ‘gourmet’ everyday meal.
1 large butternut squash (peeled and cut into 1 inch cubes)
20-30 fresh sage leaves- finely sliced
1 sprig fresh marjoram- leaves minced (optional, or try dried)
Oven to 400F (200C).
Peel and cube the squash. Toss the squash in the pan with the herbs and a generous amount of salt, fresh ground pepper, and good olive oil. Roast uncovered for about 45 minutes until very soft and meltingly tender.
You can turn off the oven and leave the squash in it until you are ready to eat, or serve immediately. Add more olive oil, salt and pepper to taste.
Serve over brown rice, pasta (regular or gluten-free), or as a vegetable side-dish.
I also love this at room temperature, or cold for leftovers.
Now it’s your turn to get cookin'!
To ask questions or leave comments, please use this link to the original blog post.