Roasted Butternut Squash with Brown Butter and Sage
Tender roasted butternut squash with browned butter and sage is a simple holiday side dish that’s always a crowd-pleaser.
I had a butternut squash on hand and looked through my cookbooks for inspiration. This easy roasted butternut squash with brown butter and sage recipe from Ina Garten’s Modern Comfort Food cookbook looked delicious. The roasting butternut squash and brown butter aroma was wonderful in my kitchen! The squash was so simple to make, tasted fantastic, and it’s such an easy holiday side dish.
Roasted Butternut Squash with Brown Butter and Sage
Squash:
- 1 large butternut squash (about 2 lbs), peeled, seeded, and sliced
- 1½ tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
Brown Butter:
- 3 tbsp unsalted butter
- ½-1 tbsp fresh sage leaves, chopped, to taste
- Sea salt and freshly cracked pepper, to taste (about 1/4 tsp each)
- Pinch of crushed red pepper flakes, to taste
- Lemon zest
How to Make Roasted Butternut Squash with Brown Butter and Sage
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.
Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.
Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.
Meanwhile, make the brown butter by melting the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat and immediately stir in the chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.
Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash, then top with lemon zest. Serve immediately. Enjoy.
Equipment
Ingredients
Squash:
- 1 large butternut squash about 2 lbs, peeled, seeded, and sliced
- 1½ tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
Brown Butter:
- 3 tbsp unsalted butter
- ½-1 tbsp fresh sage leaves chopped finely, to taste
- Sea salt and freshly cracked pepper to taste (about 1/4 tsp each)
- Pinch of crushed red pepper flakes to taste
- Lemon zest
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.
- Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.
- Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.
- Meanwhile, make the brown butter by melting the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat and immediately stir in the chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.
- Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash then top with lemon zest. Serve immediately. Enjoy.
