- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
David Tanis’ Hubbard Squash with Parmesan and Brown Butter works equally well as an appetizer or main dish. Although, Tanis especially enjoys “using leftovers for a baked pasta—layer the squash with rigatoni or penne cooked firmly al dente, and then shower with grated cheese and bread crumbs.” Feel free to substitute any hardy winter squash for the Hubbard.
Ingredient:
- 2 pounds peeled Hubbard or other winter squash, cut into 1/2-inch slices or a bit thinner
- Salt
- Pepper
- Olive oil
- 3 tablespoons butter
- Pinch of crushed red pepper
- 12 large sage leaves, roughly chopped, or a handful of smaller sage leaves
- Arugula or chopped parsley for garnish
- A chunk of Parmesan for shaving
- Lemon wedges
