I recently watched Mark Bittman make this on the Today show and thought it sounded like a great recipe. It’s so easy to throw together because it all cooks in one roasting pan and does not require pureeing. The apples lend a nice sweetness and the sage works perfectly with the butternut squash. I served it for lunch with whole wheat grilled cheese sandwiches – it would also be a great first course for Thanksgiving.
1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored and chopped
2 bacon slices, chopped
2 tablespoons minced garlic
Salt and black pepper to taste
3 tablespoons olive oil
2 teaspoons chopped fresh sage
1/2 cup dry white wine or water
6 cups vegetable or chicken stock or water
1. Heat the oven to 400 degrees Fahrenheit.
2. Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
3. Sprinkle with salt and pepper and drizzle with the oil.
4. Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.
5. Remove the roasting pan from the oven.
6. Stir in the sage and white wine and scrape up all the browned bits from the bottom.
7. If you're using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.
8. Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon.
9. If desired, garnish with crisp sage leaves - just heat 2 tablespoons of olive oil over medium high heat until shimmering. Add whole sage leaves and cook for 15-20 seconds, and then transfer to paper towel.