Roasted Butternut Squash with Brown Butter and Sage Recipe
This Roasted Butternut Squash with Brown Butter and Sage is a flavorful and comforting side dish featuring tender, caramelized squash perfectly enhanced by nutty browned butter and aromatic fresh sage. Finished with a touch of lemon zest, this recipe is easy to prepare and makes a delightful addition to any autumn or winter meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 to 1 tbsp fresh sage leaves, chopped finely
- Sea salt, about ¼ tsp
- Freshly cracked black pepper, about ¼ tsp
- Pinch of crushed red pepper flakes, to taste
- Lemon zest, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with olive oil cooking spray to prevent sticking.
- Prepare the Butternut Squash: Peel, seed, and slice the butternut squash, then place the slices in a pile on the prepared baking sheet.
- Season and Coat: Drizzle the squash with the olive oil, then sprinkle with sea salt and freshly cracked black pepper to taste. Toss well to ensure even coating, then spread the slices out in an even layer on the baking sheet.
- Roast the Squash: Place the baking sheet in the oven and roast the squash for 25 to 30 minutes. Flip the slices halfway through to promote even browning. The squash should be tender and golden brown once done.
- Make the Brown Butter Sauce: While the squash roasts, melt the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling often until the butter turns golden brown and develops a nutty aroma. Remove from heat immediately.
- Add Sage and Seasonings: Stir the finely chopped fresh sage into the brown butter, then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
- Combine and Serve: Transfer the roasted butternut squash to a serving platter. Spoon the warm brown butter and sage mixture evenly over the top, then finish with a sprinkle of fresh lemon zest. Serve immediately and enjoy!
Notes
- For extra crispiness, make sure to spread the squash slices out in a single layer without overcrowding.
- Adjust the amount of crushed red pepper flakes based on your preferred level of heat.
- Fresh sage is preferred for the best flavor, but dried sage can be used in a pinch (use about one-third the amount).
- This dish pairs beautifully with roasted meats or can be served as a vegetarian-friendly side.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.