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Roasted Butternut Squash with Brown Butter and Sage Recipe

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4.1 from 14 reviews

This roasted butternut squash with brown butter and sage is a comforting autumn dish featuring tender, caramelized squash slices enhanced by the rich, nutty aroma of sage-infused brown butter. Simple yet elegant, it’s perfect for warming up chilly days with its deep and refined flavors.

  • Total Time: 40 to 45 minutes
  • Yield: 4 servings

Ingredients

Butternut Squash Preparation

  • 1 large butternut squash, approximately 900g
  • 1½ tablespoons olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Sage Brown Butter Sauce

  • 45g unsalted butter
  • ½ to 1 tablespoon finely chopped fresh sage leaves
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of red chili flakes (optional)
  • Lemon zest, for garnish

Instructions

  1. Preheat the oven: Set your oven to 200°C (fan-assisted) to ensure it’s hot enough for roasting the squash evenly.
  2. Prepare the baking sheet: Line a baking tray with parchment paper to prevent sticking and allow for easy cleanup.
  3. Peel and cut the squash: Carefully peel the butternut squash using a sharp peeler. Slice it lengthwise and scoop out the seeds and fibers. Cut the flesh into 1 cm thick slices for even roasting.
  4. Season the squash: Place the slices on the baking sheet, drizzle with olive oil, and season generously with sea salt and freshly ground black pepper. Toss well to coat all pieces evenly.
  5. Arrange for roasting: Spread the squash slices in a single layer without overlapping to ensure they roast properly and caramelize.
  6. Roast the squash: Bake in the oven for 25 to 30 minutes, flipping the slices halfway through to achieve an even golden finish and tender texture.
  7. Prepare the brown butter: While the squash roasts, melt the butter in a small saucepan over medium heat, stirring regularly. Cook until it turns a golden amber color and gives off a nutty aroma, about 2 to 3 minutes.
  8. Add sage and seasoning: Remove the butter from heat and stir in the finely chopped sage, sea salt, freshly ground black pepper, and red chili flakes for a subtle kick.
  9. Serve: Transfer the roasted squash slices to a warmed serving dish, pour the sage brown butter evenly over them, and finish with a sprinkle of fresh lemon zest for brightness.

Notes

  • For best results, choose a firm, freshly harvested butternut squash.
  • The chili flakes are optional but add a nice depth of flavor if desired.
  • Make sure not to burn the brown butter; keep a close watch as it can go from browned to burnt quickly.
  • This dish pairs beautifully with roasted meats or as a standalone vegetarian side.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Autumnal, American
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/roasted-butternut-squash-with-brown-butter-and-sage-recipe/