Classics, Sides

Sage roasted Butternut Squash

Quintessential fall. Unadulterated flavor.  Make this your fall staple-I know its mine !


1 lb squash (or whatever size you buy), cubed into 1″ pieces

1Tbsp olive oil

about 10 sage leaves chopped ( please use fresh, don’t skimp)

salt and pepper to taste


Preheat oven to 425F

Meanwhile cube the butternut squash–took me a hammer and a lot of arm strength !!!!

Chop the sage leaves.

Toss the squash with the sage, salt, pepper and olive oil in a bowl and spread on a baking sheet.

Roast for a good 40 min till the squash is soft and cooked through.

Serve hot as a side or toss with some arugula and goat cheese for a lovely warm salad.

Enjoy !




Roasted Relish

You know how sometimes you buy a 2 lb bag of onions and even if you store it in the fridge they tend to go bad and you haven’t even used half the bag????? Well, this is my solution to it.  An onion relish!  I sometimes make onion jam (maybe I will post that later when I make some), but the weather is warming up and I am in grilled food mood.  This roasted relish goes great with the crab cakes and I also top my burgers with.  Toss it with some baby spinach for a warm salad or mix it with some sour cream to make a great dip– it is quite versatile.


3 medium onions, sliced

1 14oz can of tomatoes

1 tsp of cayenne pepper

2 Tbsp of brown sugar

1 tsp lime juice

2 tsp of dried oregano

2 Tbsp red wine vinegar

1Tbsp olive oil

salt and pepper to taste


Toss all the ingredients in a bowl and spread it out in a single layer on a cookie sheet.

Roast for 30 min at 400F, tossing every 10 min and rotating the cookie sheet.

Enjoy !