Makes about 4 cups.
Ingredients
1 medium butternut squash or two acorn squash, halved
Salt and freshly ground pepper
1 tablespoon light brown sugar
2 tablespoons unsalted butter, diced
4 tablespoons olive oil
Squeeze lemon juice
A few gratings fresh nutmeg
3 tablespoons Sage Oil (recipe follows)
Fresh ricotta cheese for serving
Toast points for serving
Directions
To make the Winter Squash Spread: Preheat oven to 375 degrees. Halve the squash and scoop out the seeds. Season with salt and pepper, dot with brown sugar, butter and 1 tablespoon olive oil, and roast, cut side up, until tender and lightly caramelized, about 1 hour.
Remove the squash from the oven, and when cool enough to handle but still warm, scoop out the squash pulp and fork-mash, adding the rest of the olive oil, the lemon juice, nutmeg and salt and pepper to taste.
Drizzle with the sage oil and serve warm with ricotta cheese and toast points on the side.
To make the Sage Oil:Place 1 cup extra-virgin olive oil in a small pot. Add 5 cloves peeled, crushed garlic, a handful of fresh sage and a pinch of salt. Over low heat, bring the oil to a simmer. Do not allow the garlic to brown. Remove the oil from the heat. Place the pot in the refrigerator and cool completely. Strain. This will make more than you need for the squash spread, but it will keep in the refrigerator, covered, for up to two weeks.
