This easy brown butter sage butternut squash recipe is a lovely balance of sweet and savory thanks to the addition of nutty brown butter and parmesan curls. Roasted butternut squash with sage brown butter pairs well with just about anything and the perfect side dish to add to your Thanksgiving and Christmas dinner.
If you are looking for another delicious side dish, then try my Herbed Mashed Potatoes recipe, next!
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Brown Butter Sage Butternut Squash
If you can’t decide what sides to make this Thanksgiving, I’ve got you covered with this fool-proof, guaranteed-to-deliver brown butter sage butternut squash. This easy side dish packs big flavor and pairs well with just about anything. Best part: it’s SO easy to make!
If you are looking for more recipes with brown butter, check out my Brown Butter Rice Krispie Treats next!
Why This Recipe Works
- Delicious vegetarian option – Need a side dish for a non-meat eater? This one is perfect and full of savory flavor, too!
- Easy to make – A quick chop, season, bake, and prep of brown butter and you’re good to go!
- Pantry Staples – Minimal ingredients, most of which you’ll have on hand, making it easy to to just-say-yes to making this side dish.
Ingredients to Make Brown Butter Sage Butternut Squash
A big reason why this is one of my favorite butternut squash recipes, is because of the ease in preparation and use of simple ingredients. We know Thanksgiving prep can get pretty hectic, so having a recipe that requires minimal work on your end is always a win. Let’s dig down into what you’ll need:
- Butternut squash
- Avocado oil
- Unsalted butter
- Fresh sage
- Parmesan
- Kosher salt
- Pepper
Yup, that’s it. Told you I’d keep it simple for you.
How To Make Brown Butter Sage Butter Squash
- First, preheat oven to 400°F. Peel butternut squash, cut down the middle lengthwise and spoon out the seeds. Slice into ½ inch thick slices.
- Drizzle avocado oil over squash, then season with kosher salt and freshly cracked pepper and place on a baking sheet.
- Place in oven and cook for 20 minutes or until browned and tender.
- While butternut squash is roasting, start on the brown butter.
- Melt butter in a saucepan then add sage. Keep a consistent stir and swirl of the pan. Add kosher salt. Keep swirling until butter begins to brown. You’ll notice foam start to form, then subside. Once honey-colored milk solids begin to form along with a nutty aroma, remove from heat.
- Once squash is perfectly roasted, place on a serving plate. Spoon brown butter sage sauce over butternut squash. Top with freshly grated parmesan. Serve!
Can This Dish Be Made Ahead of Time?
Roasted butternut squash tastes best when straight out of the oven, so I wouldn’t suggest making this side dish ahead of time. If you’d like, prep squash a day before and place in an air tight container, making for easy assemble when ready to cook. Leftovers will keep in the fridge for up to 5 days.
How to Reheat Butternut Squash
Simply place leftover brown butter sage butternut squash on a baking sheet and into a preheated 350°F oven for 8 minutes or until heated through.
What to Pair with This Side Dish
Roasted fare goes best with the flavors and textures of the roasted butternut squash. If you’re skipping on meat, pair it with a salad, wild rice, or on top of pasta. It’s so versatile!
Tips and Tricks
- For the best flavor, go for a block of parmigiano reggiano (aka parmesan) and grate over roasted butternut squash. Store-bought, pre-grated parmesan lacks the delicious complexity of parmigiano reggiano, and depending on the brand, may have a dry, wax-like texture. So go for the good stuff, and grate it over fresh-out-of-the-oven butternut squash. You can thank me later!
- Use fresh sage. Dried sage doesn’t pack enough herbal flavor as fresh leaves of sage does, so go for fresh.
Looking for More Delicious Eats?
I’ve selected a few fall favorites that pair exceptionally well with this side dish:
Brown Butter Sage Butternut Squash For the Win!
We hope you love this sidekick to your main dish! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Brown Butter Sage Butternut Squash
Ingredients
- 1¼ pounds butternut squash, peeled and cut into ½ inch thick slices
- Avocado oil
- 2½ tablespoons salted butter
- 1 tablespoon fresh sage, chopped
- 2 tablespoons freshly grated parmesan
- Kosher salt, Diamond Crystal brand
- Freshly cracked black pepper
Instructions
- Preheat oven to 400°F. Peel butternut squash, cut down the middle lengthwise and spoon out the seeds and slice into ½ inch thick slices.
- Drizzle avocado oil over squash, then season with kosher salt and freshly cracked pepper and place on a baking sheet.
- Place in oven and cook for 20 minutes or until browned and tender.
- While butternut squash is roasting, start on the brown butter.Melt butter in a saucepan then add sage. Keep a consistent stir and swirl of the pan. Add ¼ teaspoon kosher salt. Keep swirling until butter begins to brown. You'll notice foam start to form, then subside. Once honey-colored milk solids begin to form along with a nutty aroma, remove from heat.
- Once squash is perfectly roasted, place on a serving plate. Spoon brown butter sage sauce over butternut squash. Top with freshly grated parmesan. Serve!
