Recipe Courtesy chef John Gorham

Serves 8

INGREDIENTS

For this recipe, adapted from chef John Gorham’s method, butternut, hubbard or acorn squash will work best.

2 medium winter squash
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 tbsp shallots, minced
2 tbsp fresh sage leaves, coarsely chopped
2 tbsp honey
Salt and pepper to taste

(1) Cut off both ends of squash. Set squash up on one of its trimmed ends and peel, cutting from top to bottom, using a sharp chef’s knife. Cut it lengthwise, and scrape out the seeds with a spoon. Cut into ½-inch cubes (you will need about 6 cups).
(2) Heat butter and oil in a heavy, large nonstick skillet over medium-high heat until hot, but not smoking.
(3) Add shallots and cook for 1 minute.
(4) Add cubed squash, cover and cook, stirring occasionally, for about 10-12 minutes, or until squash is tender and just beginning to brown.
(5) Add sage and honey, toss until squash is glazed and cook for 1 minute more.
(6) Season with salt and pepper to taste.