Roasted Butternut Squash with Sage and Browned Butter
User Reviews
5
Roasted Butternut Squash with Sage and Browned Butter
Description
This recipe involves peeling a large butternut squash and carefully slicing it thinly by using chopsticks as a guide to maintain uniform slices. The squash halves are drizzled with olive oil, seasoned with salt and pepper, then roasted at 425°F until caramelized and tender but not mushy, typically around 40 to 45 minutes depending on size.
While the squash roasts, butter is browned and sage leaves are added to crisp in the nutty butter. The roasted squash can be served drizzled with this browned butter and topped with crispy sage leaves and fresh Parmesan cheese, adding a savory, fragrant, and slightly crunchy contrast to the soft squash.
This side dish suits autumn or winter meals, complementing roasted meats or grain dishes. The cooking technique highlights the natural sweetness and texture of the squash while introducing aromatic notes from sage and richness from browned butter.
The recipe notes suggest optionally mashing the cooked squash after roasting and stirring in the browned butter before topping with sage and cheese, allowing for a softer presentation. Attention to slicing and roasting timing ensures an even and flavorful result.
Ingredients
- 1 2-4 pound butternut squash
- 1 tablespoon extra-virgin olive oil , divided
- ½ teaspoon kosher salt , divided
- ¼ teaspoon black pepper divided, freshly ground
- 2 tablespoons butter
- ¼ cup sage leaves
- Parmesan Cheese
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
- Peel the squash then lay it on its side on a cutting board and use your sharpest knife to cut off the top. Then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Place the raw butternut squash cut side down and lay a chopstick on each long-side of the halves. Use a sharp, heavy knife to make evenly spaced ⅛-1/4-inch slices through the squash. Slice until the blade of the knife hits the chopsticks on either side of the squash.
- Carefully lift the squash to a baking sheet and roast. Drizzle each half with ½ tablespoon of olive oil and spread to distribute the oil evenly. Sprinkle each with salt and pepper. Place squash in the oven to roast for about 45 minutes, depending on its size (start checking at 40 minutes). The squash is done when it’s caramelized (slightly burnished) and very tender, but not mushy.
- While the squash is roasting, melt your butter in a skillet over medium heat. Once the butter is melted, add the sage leaves and stir, scraping the bottom of the pan when the butter starts to brown. Add the sage leaves and cook for 2 minutes or so, or until the butter is brown and the sage leaves are slightly crispy but not burnt. Remove the sage and set aside to cool and crisp.
- To serve, place the halves on a platter and drizzle with browned butter then top with sage, freshly grated Parmesan, salt, and more freshly ground black pepper.
Notes
- Carefully slice the peeled butternut squash thinly using chopsticks as a guide to keep even spacing.
- Roast squash until it is caramelized and tender but avoid overcooking to prevent mushiness.
- To serve, drizzle browned butter with crispy sage leaves over the roasted squash and sprinkle with fresh Parmesan cheese.
- Optionally, mash the roasted squash after cooking, mix in browned butter, then top with sage and Parmesan for a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 349mg | 15% |
| Potassium | 1204mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 36338IU | 727% |
| Vitamin C | 71mg | 79% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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