Helloooo! The whole point of the holidays is NOT to be healthy. This is the most wonderful time of the year because we finally have a legitimate excuse to buy pounds and pounds of real butter, heavy whipping cream, and bacon galore!
Jumpstart the feeding frenzy with this little goodie:
Roasted Butternut Squash
With Maple Syrup & Sage Cream
- 2 pounds squash
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1.5 teaspoons pepper
- 1 cup heavy cream
- 8 fresh sprigs of sage
- Little bit of maple syrup
Remove the icky junk inside and then slice the squash into 1-inch squares. Brush with olive oil on both sides. Sprinkle with salt and pepper. Roast on a baking sheet @ 350 for about an hour. (Turn once to brown on both sides.)
Simmer heavy cream and sage sprigs in a saucepan over low heat for about 30 minutes. Remove the sage sprigs. Bring the cream to a boil and cook until this aromatic mess is reduced to about 2/3 cup. Place squash in a serving dish. Drizzle with maple syrup and sage cream.
Serves 8 polite guests or 4 ill-mannered friends.
Here is a handy chart so you know what to shop for!