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Continued: Recipes: cranberry meringue pie, roasted squash

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  • Last update: November 20, 2013 - 1:49 PM

Carbohydrates 63 g Calcium 18 mg

Protein 5 g Cholesterol 97 mg Dietary fiber 0 g

Diabetic exchanges per serving: 4 other carb, 1 medium-fat meat, 1 fat.

Buttery Butternut Squash with Sage and Butter √

Serves 4 to 6.

Note: Though this recipe takes a bit of stirring, it can be made in advance and warmed before serving. Be sure that the squash cubes are of similar size so they’ll cook evenly. From “Original Local,” by Heid Erdrich.

1 butternut squash, about 2 1/2 to 3 lb.

• 4 tbsp. (1/2 stick) butter

• Salt and black pepper

• 1/4 c. freshly chopped sage


Peel the squash and cut it into cubes. The closer in size the cubes are, the more successful this dish will be.

Melt the butter in a cast-iron skillet over medium heat. You want it to brown, so wait until it’s bubbling and then start stirring slowly with a wooden spoon. When you can clearly see it’s turned toasty brown in color, take it off the heat for a few minutes to let it cool.

Return the pan to the heat and dump in the squash. Toss to coat and then let the bottom layer cook for 5 or 6 minutes until it forms a crust. Turn the whole lot over and let the next layer toast. Try to get every side — the little burned bits are epic. This will take 30 to 40 minutes to fully cook: don’t turn them too often, but don’t forget about them, either.

Season with salt and pepper to taste. Just before serving, stir in all the sage and let it wilt while squash is on the table.

Nutrition information per serving of 6:

Calories 123 Fat 8 g Sodium 73 mg Saturated fat 5 g

Carbohydrates 15 g Calcium 62 mg

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    “Original Local: Indigenous Foods, Stories and Recipes From the Upper Midwest” is a cookbook, memoir and collage of today’s culinary scene. The title describes the author, Heid Erdrich, as well.

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