Roasted Winter Squash
About 3 pounds butternut squash, 1 large squash
Salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
1/4 cup balsamic vinegar
2 tablespoons granulated sugar
1/4 cup dark unsulfured molasses
Preheat the oven to 400F.
Peel the squash with a vegetable peeler.
Halve lengthwise, discard the seeds, then cut into 1-inch dice.
Place in a large bowl and season with salt and pepper.
Heat the butter in a medium skillet over medium-high heat.
When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses.
Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
Pour the vinegar mixture over the squash and toss well.
Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes.
Set aside until cool enough to handle but still warm, so the liquids are runny.
Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
Yield: 2 cups, pureed