Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash With Sage
The Genuine Hospitality Group
We've asked Miami's hottest chefs and bartenders for tips and recipes
to make your turkey day the most delicious ever. And we are sharing a
few recipes or tips, along with some thoughts from each chef on what the
holiday means to them.
- Thanksgiving Recipe: Gouda Tater Tots From Meat Market's Sean Brasel
- Thanksgiving Cocktail Recipe: Chad Philips' Hip To Be Square
- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides
Michael's Genuine Food & Drink lives up to its "genuine" label for serving honest and delicious food that's fresh and local. So when we asked Michael Schwartz for a recipe, we knew it would be full of the flavors we crave this season.
Michael explains why this squash dish belongs on your family table this Thanksgiving:
"With just a handful of ingredients, this fall favorite is super easy to make and at the same time really comforting. The mild sweetness of butternut squash mingling with the rich nuttiness of the brown butter and the delicate, woodsy aroma of the sage is downright delicious. Cutting up butternut squash is a notoriously difficult task because of the thickness and density of that squash. The most important thing to consider when cutting winter squash is to keep whatever pieces you are working on as stable as possible."
Roasted Butternut Squash with Sage, Maple Syrup, and Pecorino
1 1 ½-pound butternut squash
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
5 fresh sage leaves
2 tablespoons maple syrup
¼ cup freshly grated Pecorino cheese
Preheat the oven to 450°F. Using a serrated knife, cut off about 1/4-inch from the bottom of the squash, then cut off 1/4-inch from the stem end. Lay the squash down on the cutting board and cut crosswise in half through the middle. Stand the squash halves upright on a cutting board, cut-side down (they shouldn't wobble) and cut off the skin with the knife or sharp vegetable peeler, turning the squash as you go. Now, cut the 2 pieces of peeled squash from top to bottom down the middle so you have 4 pieces. Using a tablespoon, scoop out the seeds and strings. Working with 1 piece at a time, slice the squash in 1/2-inch moons.
Put the squash in mixing bowl and add the oil, salt, and pepper; tossing to coat. Arrange the squash slices side-by-side on a baking pan. Roast for 20 minutes, until the squash has a golden color and is tender when pierced with a fork. Arrange the butternut squash on a serving platter.
Melt the butter in a small skillet over medium heat. As the butter melts, swirl the pan around and keep a careful eye on it. Cook until the milk solids sink to the bottom of the pan and the butter becomes a nut-brown color and has a toasty aroma. Add the sage and let it fry and pop for 2 to 3 seconds then immediately stir in the maple syrup. Remove the pan from the heat and drizzle on the squash right away. Sprinkle the pecorino all over the top.
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