These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Roasted Squash with Sage Bread Crumbs
From Stones River Market
<p>This recipes comes to use from a recommendation from Yummly and their website.</p> <p>Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.</p>Source: Yummly and Saveur (http://www.yummly.com/recipe/external/Roasted-Squash-with-Sage-Bread-Crumbs-442319) (Entered by John Erdmann)
Serves: Serves 6-8
Vegetarian!
Ingredients
3-5 lb
kabocha squash
6 TBSP
butter
seas salt and freshly ground pepper
2 cups
fresh bread crumbs
2 TBSP
fresh sage, chopped
Step by Step Instructions
- Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.
- Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.
- Uncover squash, divide mixture between halves, and bake until golden, 15–20 minutes more. Garnish with fresh sage sprigs.