- 8
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Ingredients
- 8 SERVINGS
- 2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
- 3/4 cup heavy cream
- 3 sage leaves
- 2/3 cup grated Parmigiano-Reggiano
Preparation
Step 1
Preheat oven to 400F with rack in middle.
Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
COOKS NOTE: Butternut squash can be cut 1 day ahead and chilled in sealable bags.