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Cozy Roasted Butternut Squash with Brown Butter and Sage

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This cozy roasted butternut squash with brown butter and sage is a simple yet elegant side dish featuring caramelized squash, nutty brown butter, and crispy sage leaves. Perfect for fall dinners or holiday feasts, it comes together in about 40 minutes with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons unsalted butter (½ stick)
  • 10–12 fresh sage leaves
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon pure maple syrup (optional)
  • ¼ cup finely grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the butternut squash: Cut off the top and bottom ends, use a sharp vegetable peeler to remove the skin, cut the squash in half where the narrow neck meets the round bottom, scoop out the seeds, and cut into 1-inch cubes.
  3. In a large mixing bowl, toss the cubed squash with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer on a large baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through (at the 12-15 minute mark), until the squash is golden with dark brown edges and fork-tender.
  5. While the squash roasts, make the brown butter: In a small skillet or saucepan, melt the butter over medium heat. Swirl occasionally. After 3-4 minutes, when the butter turns amber-colored with brown specks and smells nutty, remove from heat immediately.
  6. Add the sage leaves to the hot butter; they will sizzle and crisp up in about 30 seconds. Be careful not to burn them.
  7. Transfer the roasted squash to a serving platter. Pour the brown butter and crispy sage leaves over the top. Sprinkle with remaining salt and pepper. If using, add maple syrup and grated Parmesan. Toss gently to coat. Serve hot or warm.

Notes

For best browning, roast squash on the top rack. Don’t rush the brown butter—use medium heat and watch carefully as it can burn quickly. Dry sage leaves thoroughly before adding to butter to prevent splattering. Cut squash into uniform 1-inch cubes for even cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

Nutrition

Keywords: roasted butternut squash, brown butter, sage, fall side dish, Thanksgiving side, easy vegetable recipe, caramelized squash

Find it online: https://cookdella.com/cozy-roasted-butternut-squash-with-brown-butter-and-sage/