VEGETABLES: This is a nice recipe to cook squash or pumpkin which is now regarded as a vegetable of much health benefits.

ROASTED BUTTERNUT SQUASH:

 

 

 

2 butternut squash****                                                          

1 tbsp. olive oil

3 tbsp. butter                                                               

6 to 8 sage leaves, coarsely chopped

1 clove garlic, crushed                                    

juice of half lemon     

salt and freshly ground pepper

 

 

****I've found that the easiest way to peel squash is by cutting each up into large  wedges, then plunging the wedges into boiling water to cook for 1-2 minutes. This procedure renders the tough outer skin soft enough to cut off.****

 

 

Preheat oven to 350 degrees F. In a large oven-proof skillet or using the baking pan, heat olive oil over medium heat until hot and add squash wedges. Cook for 1-2 minutes; then add 2 tbsp. of the butter. Continue cooking for another 3-4 minutes.

 

Transfer skillet to oven and cook squash for 20 to 30 minutes or until very tender. Remove squash from skillet and keep warm in a large bowl.

 

Heat skillet over medium-high heat and add in remaining butter, sage leaves, garlic and lemon juice. Mix ingredients well together and cook for 1-2 minutes. Pour butter mixture over squash together with salt and pepper to taste. Mix and crush squash to incorporate butter mixture.

 

Serve immediately. 

 

 

NOTE:  Pumpkin, or Japanese pumpkin can be cooked similarly.