2 lbs winter squashes (Acorn, Delicata or Carnival)
3 tablespoons brown butter (see cook's note 2)
2 tablespoons extra virgin olive oil
20 fresh sage leaves
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

Preheat oven to 450°F.

Step 1: Rinse the squashes, pat dry, remove stems and roughly peel with a vegetable hand peeler, leaving a few strips of skin here and there. Cut in half lengthwise and scoop out seeds with a spoon. Then cut each half lengthwise in 1/2" slices.

Step 2: Heat a large, non-stick frying pan over medium-high heat. Add the brown butter, oil and sage leaves. Sauté for 2 minutes until the sage leaves are crispy and dark. Remove the sage and transfer to a small bowl until ready to use. Add the squash slices to the hot pan and sauté for 2 to 3 minutes on each side until golden-brown. Remove from heat. Place the squash slices on a non-stick jellyroll pan. Drizzle with the leftover butter/oil from the pan and sprinkle with salt and pepper.

cook's note: The squash slices can be prepared up to this point up to 6 hours ahead and kept, covered at room temperature, in a cool place.

Step 3: Bake in the pre-heated oven for 15 to 20 minutes until tender. Transfer to a serving platter, garnish with the sage leaves and serve immediately.

cook's note: To make the brown butter, heat 4 oz (1 stick) of unsalted butter in a small, heavy-bottomed saucepan over medium-high heat until it foams. Reduce heat to medium-low and simmer the butter undisturbed until the milk solids are dark brown and the butter has a caramel color, about 8 to 10 minutes. Do not overcook as you might burn the butter. Strain the butter through a fine sieve or tea strainer and let cool to room temperature before storing. The butter will keep refrigerated for up to 1 month.


© 2007 viviane bauquet farre — food & style NY LLC

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