Print

Cozy Roasted Butternut Squash with Brown Butter Sage

roasted butternut squash with brown butter sage - featured image
Print Recipe

This roasted butternut squash with nutty brown butter and crispy sage is the ultimate comfort side dish. It’s simple enough for a weeknight yet special enough for holiday gatherings, and it converts even the biggest squash skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 tablespoon pure maple syrup
  • Pinch of flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper if desired.
  2. Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the round bulb. Use a vegetable peeler to remove the skin from both pieces. Cut the neck into ½-inch thick rounds, then into ½-inch cubes. Scoop out the seeds from the bulb section, then cut it into similar-sized cubes.
  3. Place the cubed squash in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder if using. Toss everything together with your hands until every piece is evenly coated.
  4. Spread the seasoned squash in a single layer on the prepared baking sheet, making sure the pieces aren’t touching too much. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are golden brown and slightly crispy.
  5. While the squash roasts, place the butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 4-5 minutes. Watch closely.
  6. Once the butter is golden brown and smells nutty, drop in the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from heat immediately. Stir in the maple syrup — it will bubble up a bit, so be careful.
  7. Transfer the roasted squash to a serving platter. Pour the brown butter and sage mixture over the top, tossing gently to coat. Sprinkle with flaky sea salt and serve immediately while everything is warm and the sage is still crispy.

Notes

For the best texture, cut squash into uniform 1-inch cubes. Brown butter continues to cook after being removed from heat, so remove it when it’s a shade lighter than desired. If the squash isn’t browning enough after 25 minutes, increase oven temperature to 425°F for the last 5 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 8-10 minutes.

Nutrition

Keywords: roasted butternut squash, brown butter sage, fall side dish, Thanksgiving side, easy squash recipe, gluten-free, vegetarian

Find it online: https://lyrafeast.com/cozy-roasted-butternut-squash-with-brown-butter-sage/