DELICATA SQUASH RINGS WITH WARM SAGE AND GARLIC BUTTER

2 delicata squash (12 to 16 ounces each)
3 1/2 tablespoons olive or vegetable oil, divided use
salt and freshly milled pepper
FOR THE WARM SAGE AND GARLIC BUTTER:
2 tablespoons butter
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
2 garlic cloves, finely chopped
1 tablespoon finely chopped parsley
salt and freshly milled pepper

Peel the squash with a vegetable peeler, slice off the ends, and scoop out the seeds with a teaspoon. Cut the squash into rings about 1/3 inch thick.

Heat 1 1/2 tablespoons of the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender.

Remove to a serving plate, season with salt and pepper, and top with warm sage and garlic butter.

Warm sage and garlic butter: Heat the butter and remaining 2 tablespoons oil in a small skillet over high heat. When bubbling, add the sage and fry for about 30 seconds.

Add the garlic and cook until it has perfumed the oil.

Remove from the heat, stir in the parsley, and season with a pinch of salt and plenty of pepper.

Source: Cassie Tolman, Ahwatukee Foothills News, October 2002