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1
Preheat the oven to 400 degrees F.
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2
Peel the squash with a vegetable peeler.
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3
Halve lengthwise, discard the seeds, then cut into 1-inch dice.
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4
Place in a large bowl and season with salt and pepper.
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5
Heat the butter in a medium skillet over medium-high heat.
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6
When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and Toasted Spice Rub.
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7
Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
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8
Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
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9
Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour.
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10
Set aside until cool enough to handle but still warm, so the liquids are runny.
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11
Increase the oven temperature to broil.
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12
Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
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13
Transfer to a buttered 1 1/2 pint gratin dish, or 6 to 7 (1/2 cup) ramekins, top with the crumbled biscotti and put under the broiler for 5 to 8 minutes or until biscotti is slightly toasted.
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14
You can also refrigerate for up to 5 days, or freeze for up to 2 months.
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15
Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste.
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16
Substitute in any of the recipes that call for roasted squash.
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17
If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture.
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18
Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender.
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19
Scoop out and puree.
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20
Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina.
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21
Or omit the sage, season with ground cinnamon and freshly grated nutmeg.
