Roasted Butternut Squash with Brown Butter and Sage
Servings 4
Equipment
- Baking Sheet
- Small Saucepan
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.