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.