Creamed Butternut Squash with fresh sage

For some reason the picture turned on me!! This is the creamed Butternut squash with sage--I love its flavor!!!


I placed a squash (This was a 2 pound squash--about 6 or 7 inches long by about 4 inch in the thickest part) cut in half with the seeds and strings taken out in a baking pan at 375 degrees faced down as seen in this picture. Cook for 30-45 minutes or until tender---it depends on how big it is. The outside will shrivel. This is one half---you cook both and use both halves. {Note--for a quick method you can split in half/ take seeds out/ microwave each half covered for 8 minutes or until fork tender!)

This is a picture of it turned face up after it was done.

While it is cooking you take 1 & 1/2 cups of soy milk (or whatever milk your family uses) and 1 & 1/2 tablespoons of Cornstarch. Mix together and then place in a pan with 10-15 sage leaves (my sage is still growing in 20 degree weather!!). Heat at medium to medium high heat intil it thickens. [stirring constantly]

Let the sage remain in the creamy mixture for a while to season it more fully. Remove sage and
mix it with your baked squash (which you remove from the peeling). Add salt to taste.

This is great by itself , but I want to try it mixed in some pasta and topped with some roasted pinenuts. I may let you know how it turns out in a later post---aren't you excited? ;-)