Recipe of the Month
Roasted Garlic Squash with Crispy Sage Brown Butter

Roasted with garlic cloves, drizzled with nutty brown butter, and topped with crispy sage leaves, this squash smells as good as it tastes.
Serves: 8
Ingredients
1/2 cup peeled garlic cloves
4 teaspoons extra-virgin olive oil
1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 tablespoons unsalted butter
24 fresh sage leaves
Directions
Heat oven to 400o. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.
http://www.delish.com/recipefinder/roasted-garlic-squash-crispy-sage-brown-butter-recipe