Roasted Squash with Sage Bread Crumbs
8/4/2011
Tantalize your dinner guests with this simple and elegant recipe.
Roast Squash
1 Kabocha Squash (dark green Japanese pumpkin readily available in season)
2 cup fresh bread crumbs-made from 1/2 loaf
Pamela's Amazing Bread
6 tbsp butter, divided
salt and pepper
2 tbsp sage, finely sliced
Fried Sage Leaves
1/4 cup olive oil
Bunch of sage
Kosher salt
Roast Squash
Cut pumpkin in half, remove seeds and strings, rub both sides with 2 tbsp butter. Season with lots of salt and pepper. Bake at 400° on a cookie sheet, cut side up, covered with foil, for about 1 hour, until completely tender.
Mix crumbs and 4 tbsp melted butter with chopped sage and salt and pepper. Divide between the two cooked halves and return to oven for 20 minutes until crumbs turn golden color.
Fried Sage Leaves
Heat oil over medium heat in small pan, adding 6-8 leaves at a time, fry until crisp, drain and sprinkle with salt. Garnish tops of Roast Squash with Fried Sage Leaves.