Roasted Butternut Squash with Sage, Maple Syrup, and Pecorino

1. 1

   Preheat the oven to 450F.

2. 2

   Using a serrated knife, cut off about 1/4 inch from the bottom of the squash and also from the stem end.

3. 3

   Cut the squash crosswise in half to separate the neck from the bulb.

4. 4

   Stand the squash halves upright on a cutting board, cut side down, and cut off the skin with the knife, turning the squash as you go.

5. 5

   Now, cut the 2 pieces of peeled squash from top to bottom down the middle so you have 4 pieces.

6. 6

   Scoop out the seeds and strings from the bulb.

7. 7

   Slice the squash in 1/2-inch-thick half moons.

8. 8

   Put the squash in a bowl and add the oil, salt, and pepper; toss to coat.

9. 9

   Arrange the slices side by side on a baking sheet; it is okay if they overlap a little.

10. 10

    Roast for 20 minutes, or until the squash has a golden color and is tender when pierced with a fork.

11. 11

    Transfer the squash to a serving platter.

12. 12

    Melt the butter in a small skillet over medium heat.

13. 13

    Then cook it, swirling the pan around, until the milk solids sink to the bottom of the pan and the butter becomes a nut-brown color and has a toasty aroma.

14. 14

    Add the sage and let it fry and pop for 2 or 3 seconds, then immediately stir in the maple syrup.

15. 15

    Remove the pan from the heat and drizzle the brown butter over the squash right away.

16. 16

    Sprinkle the Pecorino all over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.