Roasted Butternut Squash with Sage and Brown Butter
In short: Butternut squash cubes roasted until caramelized, then dressed with nutty brown butter, crisp sage and a squeeze of lemon. It takes about 50 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Cubes of butternut squash roasted until the edges brown and caramelize taste sweet and nutty, and brown butter with crisp sage turns them into something special enough for a holiday table. The butter is cooked until it smells like toasted hazelnuts, then the sage leaves fry in it and turn crisp. Pour it over the squash at the end. The dish takes about 50 minutes, most of which is hands-off roasting.
Instructions
- Heat the oven to 220°C (425°F) and line a large baking tray with parchment paper.
- Toss the squash cubes with the olive oil, salt and pepper and spread them in a single layer on the tray. Use two trays if the squash is crowded.
- Roast for 30 to 35 minutes, turning once, until tender in the center and browned at the edges.
- While the squash finishes, melt the butter in a small saucepan over medium heat. Cook for 3 to 4 minutes, swirling, until it foams, turns golden brown and smells nutty.
- Add the sage leaves and cook for 30 to 60 seconds, until crisp and the bubbling slows. Take the pan off the heat at once.
- Move the squash to a serving bowl, pour over the brown butter and sage, add the lemon juice and toss gently. Serve hot.
Tips
- Watch the butter closely, because it goes from golden to burnt in seconds. The milk solids at the bottom should be toasty brown, not black.
- Pre-cut squash saves time. Toasted pecans, pomegranate seeds or crumbled blue cheese all make good additions.
Questions and answers
Can I make roasted butternut squash ahead of time?
Roast the squash up to 2 days ahead and reheat it in a hot oven. Make the brown butter just before serving.
Do I need to peel butternut squash?
For cubes, yes, because the skin is tough. If you roast halves or wedges, you can leave the skin on and scoop out the flesh to eat.
Can I use a different squash?
Yes. Kabocha, acorn and delicata squash all roast well, and the skins of kabocha and delicata are thin enough to eat.
How long does it take to make Roasted Butternut Squash with Sage and Brown Butter?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Roasted Butternut Squash with Sage and Brown Butter?
About 190 kcal per serving, with 2 g of protein, 18 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
