In 2005, Ed and I headed to the Pacific Northeast for Elisabeth R and Dan S’s wedding. We spent our first night in Seattle before heading a bit east to their beautiful home in North Bend (the area where Twin Peaks was filmed) for the wedding festivities.

While in Seattle, Elisabeth recommended that we dine at Marco’s Supper Club (now closed) and insisted that we try the fried sage leaves. I have such a strong food memory of this appetizer and whenever I make this simple butternut squash dish I’m transported back to those fried sage leaves.

This is the perfect simple fall side dish. Once roasted, the butternut squash is soft (but still holds its shape), the sage leaves are crispy and the shallots a bit charred and caramelized. Want to mix it up a bit? Use rosemary instead of sage and/or adding dried cranberries or cherries. It’s a very versatile and satisfying dish.

This can be served as a side dish or turned into a spread by adding some goat cheese and mixing in a food processor. Check out my recipe for Butternut Squash-Sage Goat Cheese Spread.

For Twin Peaks fans you’ll remember that cherry pie played an important part in the show. The Double R Diner (Twede’s Cafe) where Dale Cooper (played by Kyle MacLachlan) enjoyed many a cup of coffee and slice of cherry pie is in North Bend. Instead of serving wedding cake to their guests, Elisabeth and Dan served cherry pie!

Roasted Butternut Squash and Sage

 

Roasted Butternut Squash and Sage
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Recipe type: Side
Author:
Serves: 4
Ingredients
  • 3 cups cubed butternut squash (see Notes)
  • 4 shallots, peeled and sliced
  • 20 to 30 fresh sage leaves (kept whole, stems removed)
  • Sea salt and freshly ground pepper
  • 1 to 2 tablespoons extra virgin olive oil
Instructions
  1. Preheat oven to 450°F. Cover a large baking sheet with parchment paper.
  2. In medium bowl, toss butternut squash, shallots, sage leaves, sea salt and freshly ground pepper with olive oil until well coated. (You may not need all of the olive oil.)
  3. Transfer mixture to baking sheet spreading out in one layer.
  4. Roast for 25 to 30 minutes or until squash is tender. Toss every ten minutes or so.
  5. Serve immediately.
Notes
* A two pound butternut squash yields about 3 cups of cubed squash. Alternatively, you can buy pre-cubed squash – a 20 ounce pack is about 3 to 3-1/2 pounds.
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