Butternut Squash Mashup

I love the flavor of squash and sage. It's just such a classic flavor combination and it really goes well together. I served this side with my Pan Seared Sage Chicken. The smooth creamy texture of butternut squash makes it a great dish to serve in place of mashed potatoes. Lola totally loved it and was even asking for seconds. But then again, she's not a normal 2 year old... haha

Butternut Squash Mashup
Makes: 6 servings

1 large butternut squash
1/2 large yellow onion, diced into 1/2" dice
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp rubbed sage
1 tbsp butter or butter substitute
pinch of salt

• Cut the butternut squash in half length-wise. You should be very careful during this step. Butternut squash is a very hard vegetable and you need a very sharp knife to be able to cut it. See my post about Knife Skills if you haven't already.
• Scoop out the seeds with a spoon, making sure that you've removed all of the stringy pulp as well.
• Place the two cut pieces on a baking sheet, cut side down.
• Bake at 400° F for 30 minutes.
• Take out of the oven, flip the pieces over so that they are now cut side up, and bake for another 20 - 30 minutes until the squash is very tender and a fork is easily inserted into the thickest part. The squash will be a nice caramelized dark brown color around the edges.

  

• While the squash is baking in the oven, cook the onions and garlic. Add the olive oil, onions, and garlic to a skillet over medium-medium low heat. Cook until the onions are tender and translucent, about 12 - 15 minutes.
• Remove the onions and garlic from the heat and stir in the rubbed sage. Set aside.
• Once the squash is cooked, remove from the oven and allow to cool for about 5 minutes until it is easier to handle.
• Scoop out the flesh with a spoon and transfer to a bowl*. The squash will still be a bit hot so it may help to wear an oven mitt to make it easier to scoop out.
• Once all of the flesh has been scooped out and placed into the bowl, add the onion mixture. Then mash with a potato masher.
• Once the squash has been mashed to the desired texture, add the butter and salt and stir until the butter is completely melted.
• Serve as a vegetable side or in place of mashed potatoes.

*Most fruits and vegetables store a lot of nutrients in their skin. By cooking the squash in its skin, it enables us to capture some of those great nutrients. When you're scooping the flesh out of the squash, be sure to really scrape the skin with your spoon to get as close to the skin as you can, extracting as much nutrients as you can.