This is a bang-together butter to dress up a grilled meal. My dad halves butternut squash lengthwise, removes the seeds and grills, skin and all, until tender when pierced. It looks fab and tastes great. Does it need the butter? Well, probably not, but sometimes you just have be generous with yourself and go for the extra unctuous goodness.
Sage Butter
2 Tbs shallots, chopped fine
2 Tbs sage leaves, chopped fine
½ tsp lemon juice
1 stick salted butter, softened (1/4 lb)
Sprinkle of fresh ground black pepper
Spin the shallots and sage together in a food processor (or mince really fine and mix well). Add remaining ingredients and mix well. You may place in a dish and chill, or roll into a tube, wrap in plastic wrap and freeze, cutting off thin disks a needed. Dollop over grilled butternut squash or steak, or slather on bread.
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