*recipe is the The Greens Cookbook by Deborah Madsion
*recipe is for a single parchment package; alter recipe according to number of people to be served
½ cup winter squash, cut into ¼ inch cubes
2 to 3 tablespoons leeks, chopped into ½ inch squares or smaller
¼ teaspoon garlic, finely chopped
1 teaspoon virgin olive oil
salt
pepper
1 piece baking parchment, about 12 by 15 inches
1 to 2 teaspoons butter
2 fresh sage leaves
Toss the squash, leeks, garlic, and olive oil together, and season with salt and freshly ground black pepper. Preheat oven to 425 F. Fold the parchment paper in half to make a crease. Open it up and generously butter the bottom half, covering all but an inch from the edge. It is important to coat the surface thoroughly, or the sugars in the squash will stick to the paper and burn. Heap the vegetables into the center of the buttered area and tuck in the sage leaves. Lay a few small pieces of butter on top. Fold the top half of the paper down and tightly roll the edges over onto themselves to make a half-circle. Give the paper a good twist at the end to hold the packet firmly closed. Bake for 25 minutes. Serve hot.
Tips on cooking winter squash:
An easy way to cook winter squash is to bake it in the oven, whole, at about 375 F, for about 40 minutes or until it can be easily pierced with a fork. Remove from oven, let cool until you are able to handle it, and then cut in half and scrape out the seeds and stringy bits. Drizzle with honey or sorghum.