There’s nothing about this recipe for Roasted Butternut Squash with Brown Butter and Sage that isn’t perfect for a cool fall day. Once the squash is cubed, it requires very little effort. The brown butter and sage complement the squash beautifully, making an ideal side dish. The cookbook says it goes well with pork, but it would also be great with poultry or roast beef. For my American friends, this would be a perfect addition to your upcoming Thanksgiving dinner! And it’s versatile – next time I’d love to try it with either carrots or sweet potatoes as the main ingredient.
Roasted Butternut Squash with Brown Butter and Sage
(from Williams-Sonoma Comfort Food)
4 cups cubed butternut squash (or other root vegetable, such as carrots)
1 Tbsp olive oil
kosher salt and freshly ground pepper
2 Tbsp unsalted butter
24 leaves fresh sage
Preheat the oven to 425 degrees F. Peel the squash and cut into 1” cubes. Spread on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, another 10 – 15 minutes. Remove from oven.
In a small frying pan, melt butter over medium heat until foam subsides. Add sage and cook just until the butter turns a light hazelnut brown and the sage is crisp, about 30 seconds. Immediately pour brown butter and sage over the squash on the baking sheet and toss to coat. Transfer to a warmed serving bowl and serve.
I really should use sage more in my cooking…just took a look at the sage plants in my balcony..they are dying. Sighs..Those roasted butternut squashes look yummilicious!
Hi Beth, I bet this squash taste wonderful, sage is the perfect herb for this veggie!
My husband is the squash eater in the family and I try to make sure it comes to our table for him. My sage continues in the garden so I will make sure this recipe is made a few times before the sage is gone.
I hope you do try this with carrots – they are wonderful roasted. Plus, much easier to work with than butternut.
Oops, I don't know if I clicked publish before I left. In case I didn't, just back to say this trio of squash, sage and brown butter sounds heavenly!!!
Beth, This looks so yummy! I often add both carrots and sweet potatoes. I've also use beets. I'm going to be using my sage next time. Thanks!
I'm definitely going to try this. I've just started cooking squash more this fall. This looks like a winner and so easy.
I'll try it.. This is so simple but very healthy recipe..
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I love everything about this.
Loving this ♥
Love this…so pretty and the flavors would all be a hit here…and I think this might be the last couple weeks of my outdoor fresh sage!
I have been taking a shortcut and roasting butternut squash using the precut ones. I love it! Must taste amazing with brown butter and sage…mmmm
This looks like a simply wonderful side dish for this time of year! Thanks for sharing!
Brown butter and sage is such a classic combo! Add squash, and you have a terrific dish. This looks excellent — thanks!
Years ago I had the best turkey noodle soup (which I don't normally like) with sage and I have been fascinated with it ever since. This looks great!
I love butternut squash baked this way and the addition of sage sounds wonderful, I have never tried that.
Looks yummy.
Amalia
xo
I love, love, lover butternut squash. This looks so tasty and perfect for the weather. Thanks for sharing the recipe. Beautiful pictures too! 🙂
~Jess
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