Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Whipped Butternut Squash
51
Serves: 3 to 4
Hands On Time:
Total Time:
Ingredients
1 (4-pound) butternut squash, halved and seeded
6 tablespoons extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
4 sprigs fresh sage
1/2 teaspoon ground nutmeg
Instructions
Heat the oven to 375 degrees. Use a spoon to scoop the flesh from the skin. Discard skins and place the cooked squash in the bowl of a food processor. Add the remaining olive oil and nutmeg, and pureé until completely smooth. If mixture is too thick, add more olive oil until it reaches your desired consistency. Season to taste with salt and pepper, and serve warm.
Place the squash halves on a baking sheet and drizzle with 2 tablespoons of the olive oil. Liberally season with salt and pepper and top with the sage sprigs. Roast the squash until the flesh is completely soft and lightly caramelized, about 45 minutes. Let cool until easy to handle.
About the recipe
Roasting butternut squash concentrates its natural sugars, resulting in a side dish reminiscent of sweet potatoes, but with more nutty complexity.
