Roasted Squash with Sage Cream

I am concomitantly blessed and cursed with a freelance job of writing for a number of food companies. The curse part is how they expect me to write all sorts of annoying health tips for the holidays. This is why I'm so over Thanksgiving it's not even funny.

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!