“Good As It Gets”
By that I mean when you take that first bite you are going to say, “It doesn’t get any better than this!”
I love food and there are not many recipes that I prepare that I don’t like but every once in a while you come up with one that you can’t believe you made. It’s just that good and I rate this recipe as one of those.
It’s a simple recipe but cannot be categorized as a “Quick & Easy” recipe because it takes time to roast the squash. It becomes a weekday meal if you roast the squash the night before and that’s exactly what my wife Meg did. This works especially well if you are roasting something anyway, like a chicken or potatoes.
You can do the same with the pecans that need to bake for a few minutes. Make them the night before and store them in an airtight container.
When I saw this recipe called for 20 whole leaves of sage I thought it was a typo. That’s a lot of sage but with it you make a sage butter that is in my opinion what makes this recipe so good. And in the process you crisp the sage leaves.
Let me tell you, crisp sage leave could be packaged and sold as a gourmet treat. Wow! What flavor. You could use just this sage butter as a pasta sauce or even on vegetables. I wonder if anyone has come up with chocolate covered sage leaves? If not, they should.