American

Dinner

Side

Roasting

Squash is almost always my choice for “orange vegetable.” While it seems very unlike me, I really love how soft and sweet they are, especially when “forever” roasted (2½–3 hours). Does squash need to be roasted that long? Absolutely not, but isn’t it nice to cook something for the exact same time and at the exact same temperature as your turkey? I think so.

I know the squash, sage, and browned butter combination is giving “the ravioli special at the bad-but-good Italian restaurant” but damn, there is a reason it’s always the ravioli special. These three ingredients are perfect together, a true gift on your Thanksgiving table, especially for anyone looking for a casserole with marshmallows (“this is kind of like that!” you’ll say). The best part about this particular recipe is that you don’t have to brown the butter or crisp the sage. The butter browns and the sage crisps all on their own in the oven (they are in there forever, after all).

Forever Roasted Squash with Crispy Sage

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