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November 13, 2016

Roasted Butternut Squash with Brown Butter and Sage

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.

Filed Under: Salads and Side Dishes

Reader Interactions

Comments

  1. Angie Schneider says

    November 13, 2016 at 12:54 pm

    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!

    Reply
  2. Cheri Savory Spoon says

    November 13, 2016 at 5:49 pm

    Hi Beth, I bet this squash taste wonderful, sage is the perfect herb for this veggie!

    Reply
  3. Claudia says

    November 13, 2016 at 6:31 pm

    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.

    Reply
  4. Laura Dembowski says

    November 13, 2016 at 8:09 pm

    I hope you do try this with carrots – they are wonderful roasted. Plus, much easier to work with than butternut.

    Reply
  5. Liz Berg says

    November 14, 2016 at 12:16 am

    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!!!

    Reply
  6. Bonnie says

    November 14, 2016 at 1:28 am

    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!

    Reply
  7. Natalie Aguirre says

    November 14, 2016 at 1:45 am

    I'm definitely going to try this. I've just started cooking squash more this fall. This looks like a winner and so easy.

    Reply
  8. krishna says

    November 14, 2016 at 1:56 am

    I'll try it.. This is so simple but very healthy recipe..

    Please visit: http://from-a-girls-mind.blogspot.com

    Reply
  9. That Girl says

    November 14, 2016 at 2:38 am

    I love everything about this.

    Reply
  10. Summer says

    November 14, 2016 at 12:01 pm

    Loving this ♥

    Reply
  11. Kayte says

    November 15, 2016 at 12:44 am

    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!

    Reply
  12. Monica says

    November 15, 2016 at 1:48 pm

    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

    Reply
  13. Balvinder Ubi says

    November 16, 2016 at 1:43 am

    This looks like a simply wonderful side dish for this time of year! Thanks for sharing!

    Reply
  14. Kitchen Riffs says

    November 16, 2016 at 1:47 am

    Brown butter and sage is such a classic combo! Add squash, and you have a terrific dish. This looks excellent — thanks!

    Reply
  15. I Wilkerson says

    November 17, 2016 at 4:25 pm

    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!

    Reply
  16. adina beck says

    November 21, 2016 at 6:00 pm

    I love butternut squash baked this way and the addition of sage sounds wonderful, I have never tried that.

    Reply
  17. handmade by amalia says

    November 23, 2016 at 12:53 pm

    Looks yummy.
    Amalia
    xo

    Reply
  18. DMS says

    November 26, 2016 at 7:01 pm

    I love, love, lover butternut squash. This looks so tasty and perfect for the weather. Thanks for sharing the recipe. Beautiful pictures too! 🙂
    ~Jess

    Reply
  19. Jerry E Beuterbaugh says

    November 27, 2016 at 4:21 am

    I hope this finds you and yours doing well. May we display your header on our new site directory? As it is now, the site title (linked back to its home page) is listed, and we think displaying the header will attract more attention. In any event, we hope you will come by and see what is going on at SiteHoundSniffs.com.

    Reply

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Welcome to Of Muses and Meringues. Thanks for stopping by! I am Beth! Writer, traveller, baker, mother.
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