There’s something magical about the moment autumn arrives and my kitchen fills with the cozy scent of roasted butternut squash with brown butter and sage. This dish has become my go-to side for everything from weeknight dinners to holiday feasts – it’s that perfect blend of sweet, nutty, and earthy flavors that just screams “fall.” I’ve made this recipe more times than I can count since first discovering it at a friend’s harvest party years ago. After dozens of test batches (some better than others!), I’ve perfected the balance of caramelized squash and that heavenly brown butter sauce. What I love most is how such simple ingredients – just squash, butter, and a few sage leaves – transform into something truly special with just a little roasting magic.
Why You’ll Love This Roasted Butternut Squash with Brown Butter and Sage
This recipe is one of those rare dishes that feels fancy but couldn’t be simpler to make. Here’s why it’s become my autumn staple:
- Magic happens with just 6 ingredients – no complicated prep or hard-to-find items
- The flavor balance is perfection – sweet squash + nutty butter + earthy sage = pure comfort
- Looks impressive but takes minimal effort (your secret’s safe with me!)
- Endlessly adaptable – toss in walnuts, drizzle honey, or top with goat cheese
- Smells incredible while roasting – your whole kitchen will feel like fall
Trust me, once you try this combo, you’ll understand why I make it weekly during squash season!
Ingredients for Roasted Butternut Squash with Brown Butter and Sage
This dish keeps things beautifully simple with just a handful of quality ingredients. Here’s what you’ll need:
- 1 medium butternut squash (about 2 lbs) – peeled, seeds scooped out, and cut into 1-inch cubes (I’ll show you my peeling trick below!)
- 4 tbsp unsalted butter – the real deal, please! This makes all the difference in that rich brown butter sauce
- 8-10 fresh sage leaves – whole, with stems removed (they’ll get perfectly crisp in the butter)
- 1 tbsp olive oil – just enough to coat the squash for roasting
- ½ tsp kosher salt – I prefer this over table salt for more even seasoning
- ¼ tsp freshly ground black pepper – you’ll taste the difference from pre-ground
Ingredient Notes and Substitutions
Don’t stress if you need to make swaps – here’s how to adapt:
- For dairy-free, use vegan butter (just watch it closely as it browns faster)
- No fresh sage? Use 1 tsp dried, but add it to the squash before roasting instead
- Avocado oil works great if you’re out of olive oil
- Pre-cut squash saves time, but check it earlier – those uneven pieces cook differently
- Pro tip: splurge on European-style butter if you can – it browns beautifully
The key is using the best ingredients you have – this dish really lets them shine!
How to Make Roasted Butternut Squash with Brown Butter and Sage
Preparing the Squash
First things first – preheat that oven to 400°F (200°C) so it’s nice and hot when you’re ready. Now for the squash! My grandma taught me the easiest peeling trick – slice off both ends first, then stand it upright to peel downward with a sharp veggie peeler (way safer than trying to peel a rolling squash!). Cut it in half lengthwise, scoop out those stringy seeds with a spoon, then chop into 1-inch cubes. Pro tip: keep them roughly the same size so they roast evenly – nobody wants some pieces mushy while others are still crunchy!
Making the Brown Butter Sage Sauce
About 15 minutes into roasting, start your brown butter – this timing is key! Melt the butter in a light-colored saucepan over medium heat (so you can see the color change). It’ll foam up, then settle down – that’s when the magic happens. Swirl the pan occasionally until those milk solids turn amber and you get that incredible nutty aroma (about 3-4 minutes). The second it smells like toasted hazelnuts, toss in your sage leaves – they’ll sizzle and crisp up in about 30 seconds. Remove from heat immediately – burned butter is the saddest kitchen tragedy!
Roasting and Combining
Toss your squash cubes with olive oil, salt, and pepper on a rimmed baking sheet (no parchment needed – we want that caramelization!). Spread them in a single layer with some breathing room – overcrowding makes them steam instead of roast. Pop them in the oven for 25-30 minutes, giving them a stir halfway. They’re ready when a fork slides in easily with just a little resistance. Now the grand finale: drizzle that glorious brown butter and crispy sage over the roasted squash right on the baking sheet (the sizzle sound is so satisfying!). Give everything one gentle toss to coat, and you’re ready to serve up autumn on a plate!
Tips for Perfect Roasted Butternut Squash with Brown Butter and Sage
After making this dish countless times, I’ve learned a few secrets for getting it just right every time:
- Use a heavy-duty baking sheet – thin pans cause hotspots that burn the squash before it’s tender
- Don’t skip tossing halfway – this ensures even caramelization on all sides
- Reserve a few crispy sage leaves to sprinkle on top for pretty presentation
- Watch that butter like a hawk – it goes from perfect to burned in seconds!
- Cut squash uniformly – irregular pieces mean uneven cooking
- Serve immediately – the butter sauce soaks in best when hot
The biggest mistake? Overcrowding the pan – give those squash cubes space to get properly golden!
Serving Suggestions for Roasted Butternut Squash with Brown Butter and Sage
This dish plays so nicely with others! My favorite way is alongside roast chicken with crispy skin – the flavors complement each other perfectly. For holidays, it’s gorgeous next to herb-rubbed turkey or as part of a vegetarian spread with quinoa and roasted Brussels sprouts. Want to dress it up? Try these finishing touches:
- Toasted walnuts or pecans for crunch
- Pomegranate seeds for a pop of color and tang
- Crumbled goat cheese for creaminess
- Drizzle of honey if you like it sweeter
Honestly? I’ve been known to eat it straight from the pan with a fork – no judgment!
Storing and Reheating Leftovers
If you somehow have leftovers (rare in my house!), store them in an airtight container in the fridge for 3-4 days. To reheat, I always use the oven at 350°F – the microwave makes the squash mushy. A quick note: the butter sauce might separate a bit when chilled, but just give it a stir while reheating and it’ll come right back together. The sage stays surprisingly crispy if you add fresh leaves when serving the leftovers!
Nutritional Information
Now, I’m no nutritionist, but I do like knowing what’s going into my food – especially when it tastes this good! Here’s the scoop on one serving of this roasted butternut squash with brown butter and sage (about 1 cup):
- Calories: 180
- Fat: 12g (7g saturated, 4g unsaturated)
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Sugar: 5g (all natural from the squash!)
Keep in mind these numbers are estimates – they’ll change if you use different amounts of butter or add toppings like nuts or cheese. What I love is that this dish packs in vitamin A from the squash (hello, orange veggies!) and good fats from that rich brown butter. Not bad for something that tastes like autumn comfort in every bite!
Frequently Asked Questions
Here are answers to the questions I get asked most about this roasted butternut squash recipe:
- Can I use pre-cut squash? Absolutely! Just check it 5-10 minutes earlier since store-bought pieces often vary in size.
- How do I prevent burning the butter? Use medium heat, a light-colored pan, and never walk away – it goes from perfect to burnt in seconds!
- Can I prep this ahead? Roast the squash 1 day in advance, but make the brown butter sauce fresh – it loses magic when stored.
- What’s the vegan version? Swap in plant-based butter (Miyoko’s works great) and reduce heat slightly – it browns faster than dairy butter.
- Does it freeze well? The squash freezes okay for 2 months, but the sauce separates – better fresh!
Still have questions? Drop them in the comments – I’m happy to help troubleshoot!
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Creamy Roasted Butternut Squash with Brown Butter Sage in 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted butternut squash with brown butter and sage is a simple yet flavorful dish perfect for fall. The sweetness of the squash pairs beautifully with nutty brown butter and earthy sage.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 tbsp unsalted butter
- 8–10 fresh sage leaves
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C)
- Toss squash cubes with olive oil, salt, and pepper
- Spread evenly on baking sheet and roast for 25-30 minutes until tender
- Meanwhile, melt butter in small saucepan over medium heat
- Cook butter until it turns golden brown and smells nutty (about 3-4 minutes)
- Add sage leaves and cook for 30 seconds until crisp
- Drizzle brown butter and sage over roasted squash before serving
Notes
- Peeling butternut squash is easier with a sharp vegetable peeler
- Watch butter closely when browning – it can burn quickly
- For extra flavor, sprinkle with toasted walnuts or pecans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
