roasted squash with pecans, raisins, and sage

This golden side dish is both savory and sweet. Other additions that work well with the recipe include chopped apple or dates. You can also puree the squash before adding the rest of the ingredients for a creamy version of this dish.

1 large butternut or acorn squash (3-4 pounds total)
¼ cup vegetable broth
½ cup raisins
½ cup pecans, chopped
1 teaspoons dried sage
Zest of 1 small orange
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Preheat the oven to 400°F. Grease a glass or ceramic baking dish.

Roast whole squash on a baking sheet until just fork tender (don’t overcook), about 1 – 1 ¼ hours. Remove from oven and let rest until cool enough to handle. Peel away the skin, cut in half, and scoop out and discard the seeds. Rough cut the squash into chunks and arrange in the prepared baking dish. Pour broth over squash. Sprinkle raisins, chopped pecans, sage, orange zest and salt and pepper over all. Bake at 350’F for 15-20 minutes, or until heated through.

Discover more information about
Herbal Holidays
in the archived edition
of our December 2018 email.