Holiday meals are often complicated with tremendous pressure on the cook in terms of both talent and time. This recipe has been a favorite of mine for many years. Not only is it seasonal, but everything about it says autumn, home, and comfort—the perfect blend for a great holiday side dish!
- • Approximately 4 pounds of organic winter squash (You can use several varieties or stick with one.)
- • ½ Cup orange juice
- • ½ Cup half and half cream
- • ½ Teaspoon fresh sage, finely chopped
- • 2 Tablespoons butter
- • Salt and pepper (to taste)
- • 4 Tablespoons butter
- Preheat oven to 400°. Lightly butter the bottom of a rimmed baking sheet.
- Cut each squash in half and place (cut side down) on a lightly buttered baking sheet. Bake for around 45 minutes or until easily pierced with a fork.
- Cool slightly, then remove and discard the seeds.
- Scoop out the flesh from the rind into a casserole baking dish.
- Add orange juice, half and half, fresh sage, and 2 Tablespoons butter.
- Season with salt and pepper to taste. Mix well.
- Bake at 350° for 10 minutes to heat thoroughly.
- In a small pan, heat 4 Tablespoons of butter over medium-high heat and drizzle over hot squash.
- Pop it back into the oven on low broil for a few minutes, to crisp it up, adding a few patches of deeper color for even more eye appeal.
about the author…Carole Davenport is a Montana travel writer-photographer and content specialist on her blog https://divineviewtraveler.wordpress.com. She is co-authoring a soon-to-be-released cookbook #bitterrootfresh with her two daughters, filled with their original recipes and photographs.
Originally printed in the pages of Simply Family Magazine’s November 2018 issue.
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