Sunday, October 30, 2016

'DEVIL'S NIGHT' ~ ROASTED SPAGHETTI SQUASH with FRESH SAGE BROWN BUTTER

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself."

~ Kathleen O'Near Gear, People of the Midst 



(Witch Portraits taken years ago at Franklin Cider Mill) 


ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE

~ Earthy taste of autumn 


(dinner for 2)


Large spaghetti squash, halved lengthwise
olive oil
 coarse salt & fresh ground pepper to taste
sprigs of fresh sage to taste
 4  Tbsp. butter
1/2 cup walnuts or pignoli nuts


  • Preheat oven to 400Âș.
  • Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest.
  • In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage.
  • Scrape tender squash with fork. Place on serving dish and top with browned butter sage & walnut topping.





Roasted Spaghetti Squash with Brown Butter Sage Walnut Sauce 


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