(photo from: me)
As I'm writing this, I notice that I'm posting this recipe EXACTLY four years after it was originally posted. Something about September 12 must call out for cozy, squashy meals. Anyway, I think the combination of the butternut squash, sage and parmesan is just about perfect. Plus it's simple and easy to throw together.
I made the dish pictured here using a butternut squash I roasted myself and I used fresh sage from my garden, because you guys are totally worth it. But, I have also made this recipe using frozen butternut squash and dried sage and it's delicious too. You can, of course, adjust it to your family's tastes. I omitted the pine nuts and dried chili pepper.
I am completely in love with the bright orange color of this dish--I think it's just gorgeous.