Parmesan-Roasted Butternut Squash
2 1/2 pounds butternut squash,
peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
Coarse salt and freshly ground pepper
2/3 cup finely grated parmigiano-reggiano
1. Preheat oven to 400°F. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
2. Stir half of cheese into the squash mixture and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, 20 minutes. Let stand 5 minutes before serving (cream will thicken).
Recipe from Gourmet | November 2008, makes 8 servings