Roasted Butterkin Squash Puree with Sage
Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing!
This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.
The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.
INGREDIENTS
- 2-3 (will depend on size) butterkin squash peeled, seeded, and cut into large dice
- 2 tbsp brown sugar
- 2 tbsp fresh sage leaves chopped
- 1 tsp butter per squash half
- 1 tsp kosher salt
- 1/2 tsp black pepper
DIRECTIONS
Preparation:- Wash the squash, pat dry, slice in half crosswise, then remove the seeds and stringy membranes from the core; set aside.
- Wash fresh sage leaves, pat dry, chop; set aside.
Cooking:
- Place squash cut side up on an aluminum foil-lined baking tray (see photo below).
- Add 1/2 tsp of brown sugar and 1 tsp of butter into the cavity of each squash.
- Sprinkle with salt, pepper, and chopped sage.
- Cook at 400° F for 35-45 minutes until fork tender.
- Remove tray from oven, cool at room temperature until it is safe to handle
- Spoon out the pulp into a stainless-steel or ceramic bowl.
- Mash using a potato masher; you may need to add a little more butter to reach your preferred consistency.
- Taste for seasoning; reseason with salt and/or pepper if necessary.
- Spoon into serving bowl.
ENJOY!
Roasted Butterkin Squash Puree with Sage
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