Browned Butter and Sage Roasted Butternut Squash

Susan S. Johnson

Browned Butter and Sage Roasted Butternut Squash

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

Tender roasted sweet butternut squash in garlic browned butter with plenty of fried sage!

ingredients
  • 1 (2-3 pound) butternut squash, peed, seeded and cut into bite sized cubes
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh sage, thinly sliced
directions
  1. Toss the butternut squash with the oil, salt and pepper before spreading out in a single layer on a baking sheet.
  2. Roast the squash in a preheated 400F/200C oven until tender, about 20-30 minutes, mixing half way through.
  3. Meanwhile, cook the butter in a small saucepan over medium heat until it starts to turn a nice hazelnut brown before removing it from the heat and mixing in the garlic and sage.

Option: Add 1 small onion. (You can either slice it and roast it with the butternut or dice it and cook it in the butter.)
Option: Add 1 tablespoon maple syrup or honey or brown sugar to butter mixture, after mixing in the garlic and sage, for some extra sweetness and flavour.
Option: Add a splash of lemon juice, cider vinegar or balsamic vinegar to the butter mixture after mixing in the garlic and sage.
Option: Add a pinch of red pepper flakes along with the garlic and sage.
Option: Replace the sage with thyme.
Option: Garnish with 1/4 cup crispy cooked pancetta.
Option: Garnish with 1/4 cup pepitas.
Option: Garnish with 1/4 cup dried cranberries.
Option: Sprinkle grated parmesan or pecorino cheese on while still warm.

Nutrition Facts: Calories 169, Fat 10g (Saturated 5g, Trans 0.2g), Cholesterol 20mg, Sodium 7mg, Carbs 20g (Fiber 4g, Sugars 3g), Protein 2g

Nutrition by: Nutritional facts powered by Edamam

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