By April Swiger, Contributing Writer
Ramekins add such a special touch, don’t they? Creamy butternut squash mixed with rich grass-fed butter, bits of sausage, and crispy sage leaves top this delectable holiday starter dish. This recipe is easily adaptable for personal ramekins at each seat, or a lovely side dish served with the main course. It’s up to you!
The humble butternut squash is a staple in our home during the colder months. It’s jam-packed with vitamin C, and a one cup serving will give your immune system a nice little boost during cold and flu season. Not only that, its sweet flavor, buttery texture, and tangerine-like hue adds significant beauty to any holiday place setting.
When I was first married, and learning how to cook for two, preparing a butternut squash was incredibly intimidating to me. I avoided it for a long time for fear of seriously injuring myself while attempting to open it! I have since learned that a sharp knife, and a strong vegetable peeler, will do wonders on this versatile gourd.
Butternut squash can be prepared in countless ways. Two of my favorites are butternut squash fries and roasted butternut squash risotto. I also frequently add it to beef stew, with rosemary and a little Marsala wine. Yum!