Wednesday, February 9, 2011

Butternut Squash with Shallot and Sage

This is an easy and delicious way to use up leftover butternut squash if you've roasted or precooked more than you need for another recipe.

Olive oil
About 1 1/2 cups coarsely mashed leftover squash
1 small shallot, halved lengthwise and sliced
3-5 leaves fresh sage, thinly sliced crosswise
1/4 cup water
Freshly grated nutmeg
Freshly ground white pepper

Heat olive oil in a small pan over medium heat. Add the shallot and a pinch of salt and saute until soft, then add the sage. Continue cooking for a minute or two, then fold in the squash. After another minute, turn the heat slightly and stir in the water. Continue cooking until it takes on desired consistency (it should be kind of like mashed potatoes -- not too thick, not too soupy). Turn off heat, add a pinch of nutmeg, salt, and white pepper to taste, and let sit for a minute or two before serving.

Serves 2 as a side dish.

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