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Cooking in Marbella October Favorite

Sage and Brown Sugar Butternut Squash

Prep Time: 10 minutes Cook Time: 2 hours Ready In: 2 hours Yield: 6 servings

  • 1 butternut squash, halved
  • 10 fresh sage leaves, julienned
  • ½ tablespoon fresh grated ginger
  • 3 tablespoons unsalted butter
  • 1 tablespoon chilled unsalted butter
  • 6 tablespoons light brown sugar
  1. Preheat the oven to 375 degrees
  2. Cut the squash in half lengthwise and scrape out the seeds with a spoon. Place cut-side down on a deep cookie sheet with about half an inch of water poured around it. Bake for one hour
  3. Using a large spoon, scrape the squash''s pulp away from the skin, and place in a mixing bowl with the sage, ginger, 4 tablespoons of the sugar, and 3 tablespoons of butter. Mash the mixture together until smooth
  4. Increase the oven temperature to 415 degrees
  5. Pour the mixture into a greased 9-inch loaf pan, and top with the remaining 2 tablespoons of sugar, and 1 tablespoon of butter, cut into slivers. Place into oven, and bake for one hour.

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