(another Mark Bittman recipe from “How to Cook Everything Fast”)
Ingredients:
1 large butternut or other winter squash (2 to 2 ½ pounds) 3 sprigs fresh sage 2 tablespoons olive oil Salt and pepper 1 cup cream 1 cup hazelnuts, pecans, or pistachios, chopped 1 cup grated Parmesan
Preparation:
Preheat the oven to 450 degrees.
Cut the squash in half crosswise, trim and peel it, scoop out and discard the seeds, and cut it into chunks. Shred the squash in a food processor with a grating disk (by far the easier method) or by hand with a box grater.
Strip the sage leaves from 3 sprigs and chop them.
Put the squash in a 9 x 13-inch baking dish. Add the sage, 2 tablespoons olive oil, and a sprinkle of salt and pepper; toss and spread in an even layer. Pour 1 cup cream over the top.
Cover the baking dish with aluminum foil and bake until the squash is tender and the cream is bubbly and thick, 15 to 20 minutes.
When the squash is tender, uncover the dish, sprinkle the Parmesan over the top, and sprinkle with the nuts. Return to the oven and bake, uncovered, until the top is lightly browned, about 5 minutes more.
Let cool for a minute or 2 before serving. Serves four.