I experimented with two dishes tonight for Christmas. The first (a cranberry tofu with a cranberry and orange chutney) was a disaster, but the second was pretty much what I wanted. Not the prettiest looking dish, but the flavour was amazing. The creamy sauce is made even more creamy with the butternut squash, complemented by the sage. The potatoes are soft but not mushy and the chestnuts add some texture and flavour.
- 1/4 cup margarine
- 2 cloves garlic, minced
- 1 tbsp rubbed sage
- 1/4 tsp pepper
- 1.5 lbs butternut squash, peeled
- 12 roasted chestnuts, chopped
Preheat oven to 350 degrees. Grease a 2.8 litre (3 quart) Corningware dish