5 from 33 votes
Roasted Butternut Squash with Sage and Browned Butter
Roasted Butternut Squash with Sage and Browned Butter transforms peeled, thinly sliced squash halves into caramelized, tender pieces enhanced by browned butter and crispy sage. The method creates a balance of sweet, nutty, and herbaceous flavors suitable as a side dish or a cozy fall vegetable preparation.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
4
Calories:
236 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 236
% 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.