This dish is a warm mixture of tastes that traditionally you will not see in any typical Greek dish. The sage leaves with the butternut squash match so perfect in this oven dish, that you will be amazed, not to mention the simplicity of it. The hard squash transforms into a tender vibrant orange color mash that can be served as a side dish to any type of meat or just stand by itself on the table.
1 small to medium butternut squash
1 tbsp butter, melted
60gr crème fraiche
70gr grated Parmesan cheese
4 or 5 fresh sage leaves
Salt and pepper
Preheat oven to 200 degrees.
Slice butternut squash in half and take out seeds. Rub the insides with melted butter; season with salt and pepper.
Lay the squash halves cut-side down on a baking sheet. Throw a few sage leaves under each squash cavity and place in the oven.
Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle.
Take out the flesh from the squash halves and place in food processor. Purée with the crème fraiche and half of the Parmesan cheese until silky smooth. Add more salt and pepper if needed.