There’s just something about a creamy, cheesy butternut ... over the squash and sprinkle with grated cheese. Repeat the layers – Add the remaining squash slices, tucking sage leaves between ...

Roast for 40 minutes ... Wrap in plastic wrap and let rest for 30 minutes. Scoop out the butternut squash flesh and mash. Stir in the sage leaves and season with salt and pepper.

Rick Stein’s cosy, autumnal squash risotto is made all the more delicious with homemade vegetable stock, plenty of Parmesan and a crispy sage leaf garnish. For the stock, wash and roughly chop ...

For the sauce, in a large saute? pan, put butter and sage over medium high heat. When starting to melt, swirl around the butter and let the sage cook until crispy and the butter turns slightly brown.

Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt.