Brown Butter Sage Roasted Butternut Squash
Caramelized squash cubes tossed in nutty brown butter with crisp sage leaves and a squeeze of lemon. An easy fall side for chicken, pork or a holiday table.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Give the squash room on the pan. Crowded cubes steam instead of browning, and that caramelized edge is where the flavor lives. Use two pans if needed.
Method
-
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
-
Toss the squash with the olive oil, salt and pepper, then spread it in a single layer so the pieces don't touch.
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Roast , flipping once halfway, until tender and browned at the edges.
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While the squash roasts, melt the butter in a small skillet over medium heat. Add the sage leaves and cook, swirling, until the butter smells nutty, turns golden brown and the sage is crisp.
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Take the pan off the heat and stir in the nutmeg and lemon juice.
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Pour the brown butter and sage over the hot squash and toss gently. Scatter with pepitas and serve.
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