There’s just something about a creamy, cheesy butternut ... over the squash and sprinkle with grated cheese. Repeat the layers – Add the remaining squash slices, tucking sage leaves between ...

Wrap in plastic wrap and let rest for 30 minutes. Scoop out the butternut squash flesh and mash. Stir in the sage leaves and season with salt and pepper. On a lightly floured surface, roll out the ...

Set the pan aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and ...

For the sauce, in a large saute? pan, put butter and sage over medium high heat. When starting to melt, swirl around the butter and let the sage cook until crispy and the butter turns slightly brown.

The butternut squash soaked up the heavy cream and was soft as butter, and really amazing. The heavy cream and extra nutmeg did their job well: the casserole almost tasted like it was cooked in ...

Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika ...