1 butternut squash
2 Tbsp olive oil
2 teas. sage (dried or fresh chopped)
2/3 cup low sodium chicken broth
1/2 cup parmigiano-reggiano
1/4 cup shredded Asiago cheese
Preheat oven to 400 degrees.
Cut stem ends from squash, slice thinly (about
1/2") and peel outer shell away. Discard seeds and fibers from interior.
Chunk meat of the squash into bite size pieces. Toss with olive oil, pepper
and sage in a 1 quart casserole. Add chicken broth. Bake, covered, for
30 minutes. Stir in Parmesan cheese and top with Asiago. Roast,
uncovered, for another 20 minutes until squash is tender and cheese is
beginning to brown.
Beef Recipe Gateway
Dessert Recipes Gateway
Pork Recipes Gateway
Seafood Recipes Gateway
Meatless Recipes Gateway