'DEVIL'S NIGHT' ~ ROASTED SPAGHETTI SQUASH with FRESH SAGE BROWN BUTTER

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself."

~ Kathleen O'Near Gear, People of the Midst 

(Witch Portraits taken years ago at Franklin Cider Mill) 

ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE

~ Earthy taste of autumn 

(dinner for 2)

Large spaghetti squash, halved lengthwise

olive oil

 coarse salt & fresh ground pepper to taste

sprigs of fresh sage to taste

 4  Tbsp. butter

1/2 cup walnuts or pignoli nuts

• Preheat oven to 400º.
• Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest.
• In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage.
• Scrape tender squash with fork. Place on serving dish and top with browned butter sage & walnut topping.

Roasted Spaghetti Squash with Brown Butter Sage Walnut Sauce