Print

Creamy Roasted Butternut Squash with Sage Butter

creamy roasted butternut squash with sage butter - featured image
Print Recipe

A cozy, easy side dish featuring sweet roasted butternut squash tossed in a rich, nutty brown butter sauce infused with crispy fresh sage and a hint of lemon.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • Extra virgin olive oil, for tossing
  • Kosher salt and freshly cracked black pepper
  • 2–3 garlic cloves, smashed
  • 1/2 cup unsalted butter
  • 10–12 large fresh sage leaves, dried thoroughly
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, remove seeds, and dice into 1-inch cubes.
  3. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  4. Roast for 25-30 minutes until tender and caramelized.
  5. While squash roasts, melt butter in a medium saucepan over medium heat.
  6. Stir constantly until butter foams, settles, and turns golden brown with a nutty aroma (3-5 minutes). Remove from heat immediately.
  7. Carefully add sage leaves to the hot butter; fry for 30 seconds until crisp.
  8. Add red pepper flakes (if using) and lemon juice to the butter sauce.
  9. Pour the sage butter sauce over the hot roasted squash.
  10. Toss gently to coat and serve immediately.

Notes

Ensure sage leaves are completely dry before adding to hot butter to prevent splattering. Brown butter goes from perfect to burnt quickly, so stay attentive. For a vegan version, substitute with high-quality vegan butter. Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet.

Nutrition

Keywords: butternut squash, sage butter, roasted vegetables, fall recipes, side dish, gluten-free, easy dinner

Find it online: https://zoeplate.com/creamy-roasted-butternut-squash-with-sage-butter-easy-side-dish/