1 tablespoon vegetable oil
1/2 cup loosely packed sage leaves
2 1/2 pounds (4 cups) butternut squash, peeled, cubed
1/2 teaspoon salt
1 clove garlic, finely chopped
1/4 teaspoon pepper
Heat 1 tablespoon butter and oil in 10-inch nonstick skillet over medium-high heat; add sage leaves in single layer. Cook over low heat 1 minute or just until edges start to turn brown. Remove sage leaves from skillet with slotted spoon; drain on paper towels. Set skillet aside.
Place squash into 3-quart saucepan; add 1 inch water and salt. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 10-12 minutes or until squash is tender. Drain well.
Add remaining 2 tablespoons butter to butter and oil in skillet. Cook over medium heat until melted; add garlic and pepper. Continue cooking 1-2 minutes or until garlic is tender. Pour garlic mixture over cooked squash; toss to coat.
Crumble all but a few fried sage leaves just before serving; sprinkle over squash. Garnish with whole sage leaves.
- Sage leaves can be fried several hours ahead of time. Drain on paper towels; cover loosely.
- The squash and garlic sauce can be cooked ahead of time. Place squash in resealable plastic food bag; place garlic sauce in small container. Refrigerate until ready to use. To serve, heat squash thoroughly in microwave. Heat garlic mixture in microwave until melted. Place squash and garlic mixture in medium bowl; toss lightly.
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