Brown Butter Fried Sage Squash Casserole

• 2 pounds delicata squash
• 1/4 tablespoon paprika
• 1/2 tablespoon cinnamon
• 1/2 tablespoon nutmeg
• 2 tablespoons olive oil
• 1/2 cup plain whole milk yogurt
• 1 tablespoon brown sugar
• 1/4 cup cups grated parmeson cheese
• 2 eggs, beated
• 5 sage leaves

1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick spray and set aside.
2. Toss delicata squash with olive oil and spices. Place on baking sheet and roast for 25 minutes or until tender.
3. Transfer squash to a medium sized bowl. Add yogurt, brown sugar and Parmesan cheese. Whip together with a hand blender until creamy. Mix in eggs, and beat for another 4 minutes. Pour mixture into a greased casserole dish. Set aside.
4. Lower oven to 350 degrees F.
5. In a heavy bottom light colored skillet, heat the butter gently over low heat until it has melted completely. With a rubber spatula, scrap the brown bits from the bottom of the skillet. Once it smells nutty and toasty, add sage leaves. Cook for another 2 minutes, swirling and titling the pan.
6. Pour the butter on top of the squash casserole. Arrange leaves like so on top. Bake for 30 minutes or until a tester inserted in the middle comes out clean. Serve.

paprika, cinnamon, nutmeg, olive oil, milk yogurt, brown sugar, parmeson cheese, eggs, sage

Taken from food52.com/recipes/38768-brown-butter-fried-sage-squash-casserole (may not work)