Brown Butter Sage Butternut Squash
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.
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Servings: 3
Ingredients
- 1¼ pounds butternut squash, peeled and cut into ½ inch thick slices
- Avocado oil
- 2½ tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 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 and a pinch of black pepper. 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!