"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
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 400º.
- 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