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
Scale
- 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