Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Squash with Parmesan and Brown Butter

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Squash with Parmesan and Brown Butter

Article excerpt

The glorious topping of brown butter and Parmesan takes this simple dish way out of the ordinary.

2 pounds peeled, seeded hubbard, butternut or other winter squash, cut into ½-inch slices

Kosher salt and freshly ground pepper

Olive oil

4 tablespoons unsalted butter

12 large sage leaves, roughly chopped

Pinch crushed red pepper

Arugula or chopped parsley, for garnish

Parmesan chunk, for shaving

Lemon wedges, for serving

Preheat oven to 400 degrees. Oil two large rimmed baking sheets.

Put squash in large bowl; season with salt and pepper and drizzle with olive oil to coat. Toss until coated; spread out on prepared baking sheets.

Roast about 15 minutes, until squash is cooked through and some edges are browned. …

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