Brown Butter Sage Butternut Squash

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 35 days ago, viewed by 75 , 0 Comments
yield4 portions

Brown butter and sage is one of the most classic flavor combos for Fall, especially drizzled over caramelized roasted butternut squash.

What you will need

1 Butternut Squash

1/4 cup Butter

.5 oz Fresh Sage

2 Tbsp Olive Oil

Salt

Black Pepper

(Nutritional facts 101 calories, 6.67 g fat, 11.35 g carbohydrates, 1.07 g protein, 14 mg cholesterol, 458 mg sodium)

How to cook

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Gather and portion ingredients.

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Set oven to 425 °F

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Peel the squash.

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 out the seeds.

Cut the ends off of the squash and cut the squash in half lengthwise. Scoop out the seeds.

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Slice the squash in halves again and then into wedges.

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Add the squash wedges to a rimmed baking sheet.

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to evenly coat.

Drizzle with the olive oil and a few pinches of salt and black pepper. Mix to evenly coat.

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ed on the bottom.

Bake the butternut squash for 25-30 minutes or until softened and caramelized on the bottom.

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e for about 3 minutes or until it smells toasty and turns amber brown. Add a handful of fresh sage leaves and fry until crispy.

While the squash is roasting, melt the butter in a skillet and let it bubble for about 3 minutes or until it smells toasty and turns amber brown. Add a handful of fresh sage leaves and fry until crispy.

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er and sage over the top. Stir to coat in the butter and sage.

Remove the butternut squash from the oven when soft and pour the brown butter and sage over the top. Stir to coat in the butter and sage.

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