Roasted Butternut Squash with Sage, Maple Syrup, and Pecorino

Name: Roasted Butternut Squash with Sage, Maple Syrup, and Pecorino
Yield: serves 4
Ingredients: One 1 1/2-pound butternut squash; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 5 fresh sage leaves; 2 tablespoons maple syrup; 1/4 cup freshly grated Pecorino cheese

December 9, 2011

With just a handful of ingredients, this fall favorite is super easy to make and at the same time really comforting. The mild sweetness of butternut squash mingling with the rich nuttiness of brown butter and the delicate, woodsy aroma of sage is downright delicious. Cutting up butternut squash is a notoriously difficult task because of its thickness and density. The most important thing to remember when cutting winter squash is to keep the piece you are working on as stable as possible.

Recipe notes

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