Robert Sinskey Vineyards

• 1 large butternut squash, about 2 pounds
• 10 cippolini or pearl onions, peeled
• 2 tablespoons extra virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 10 sage leaves
• 2 tablespoons unsalted butter

1. Preheat the oven to 400 degrees F.

2. Peel, seed and cut the butternut squash into 2-inch chunks. Place in a large bowl and toss with the onions and olive oil. Season with salt and black pepper and pour in to a sheet pan so that the vegetables are one layer deep.

3. Roast in the preheated oven for 45 minute until the vegetables are golden and caramelized.

4. While the vegetables are roasting melt the butter in a medium sauté pan over medium heat. When the butter has melted completely, add the sage leaves and increase the heat to medium high. Cook until the butter foams and the sage leaves crisp about 1 to 2 minutes. Pour the leaves and butter into a bowl to cool to warm. Store in a warm place near the stove to keep the butter liquid.

5. Transfer the roasted squash to a serving dish and pour/sprinkle the sage leaves and butter over the top. Serve immediately.

Note: Butternut squash can be hard and difficult to cut. I cut the thinner top part off and use the flat base to keep the squash steady when I peel it with a sharp knife using downward strokes. I cut the rounded part of the squash that contains the seeds in half, again resting the rounded bowl of the squash on the cut flat plane so that it doesn’t roll dangerously.

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