Chunks of butternut (or substitute pumpkin or any of your favorite winter squashes) are roasted with sage, then finished with a drizzle of cream. A sprinkle of cheese contributes a golden topping, and voilá — you have a simple yet rich and delicious vegetable course, perfect with roast chicken or pork.
|2 pounds||Earthbound Farm Organic Butternut Squash (or pumpkin or other winter squash, peeled, seeded and cut into large chunks)|
|2 tablespoons||olive oil|
|1 tablespoon||pumpkin seed oil|
|2 cloves||Earthbound Farm Organic Garlic (large cloves, peeled and chopped)|
|9||fresh sage leaves (chopped)|
|Sea salt and freshly ground black pepper|
|Sprinkle of freshly grated nutmeg|
|3/4 cup||heavy (whipping) cream|
|1/2 cup||grated Parmesan or Gruyère cheese|
Position a rack in the lower third of the oven and preheat to 400 degrees F.
Place the squash in a large bowl and toss with the olive oil, garlic and chopped sage. Season to taste with salt and pepper and a few grinds of fresh nutmeg.
Transfer the mixture to a rimmed baking sheet and arrange the pieces in a single layer. Roast for 20 minutes, then turn the squash pieces with a spatula and continue cooking until tender, about 15 minutes more.
Remove from the oven and discard the garlic and sage. Transfer the squash to a gratin dish or cast-iron skillet and increase the oven temperature to 450 degrees F.
Drizzle the cream over the squash and sprinkle with the cheese. Return the pan to the oven. Cook until the cream is bubbling and the top of the gratin is golden, about 10 minutes. Serve hot.