Description
A simple and flavorful dish featuring roasted delicata squash with a rich sage brown butter sauce.
Ingredients
Scale
- 2 medium delicata squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C).
- Cut delicata squash in half lengthwise, scoop out seeds, and slice into 1/2-inch thick half-moons.
- Toss squash with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway, until tender and golden.
- While squash roasts, melt butter in a small pan over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy, about 3-4 minutes.
- Drizzle sage brown butter over roasted squash before serving.
Notes
- Delicata squash skin is edible—no need to peel.
- Use fresh sage for the best flavor.
- Adjust roasting time if squash is thicker or thinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg