Ingredients
2 ½ pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
2/3 cup finely grated parmigiano-reggiano
Coarse salt and freshly ground pepper
Directions
- Preheat oven to 400 degrees Fahrenheit. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, for 30 minutes.
Stir half of the cheese into the squash misture and sprinkle remainder on top. Roast, uncovered, until squash is tender and begins to brown, about 20 minutes. Let stand 5 minutes before serving (cream will thicken).
