Sides, or side dishes, are one of my favourite parts of every meal, especially the Thanksgiving meal, and butternut squash is perfect for side! Butternut squash is in season and it’s so easy to roast it with a tasty seasoning and serve it as a side. For this recipe, the butternut squash is peeled, seeded, diced and roasted before tossing it in garlic butter and sage. The salty butter goes so well with the sweet butternut and the garlic and sage are cooked in the butter infusing it with their magical aromas and flavours! I like to brown the butter a little, by simmering it until it turns a little brown, to bring out it’s nutty flavours. This browned butter and sage roasted butternut squash is such an easy to make side for any meal and everyone is sure to ask for seconds!
Browned Butter and Sage Roasted Butternut Squash
Tender roasted sweet butternut squash in garlic browned butter with plenty of fried sage!
ingredients
- 1 (2-3 pound) butternut squash, peeled, seeded and cut into bite sized cubes
- 1 tablespoon oil
- salt and pepper to taste
- 1/4 cup butter
- 2 cloves garlic, chopped
- 2 tablespoons fresh sage, thinly sliced
directions
- Toss the butternut squash with the oil, salt and pepper before spreading out in a single layer on a baking sheet.
- Roast the squash in a preheated 400F/200C oven until tender, about 20-30 minutes, mixing half way through.
- Meanwhile, cook the butter in a small saucepan over medium heat until it starts to turn a nice hazelnut brown before removing it from the heat and mixing in the garlic and sage.
- Toss the roasted squash in the browned butter, garlic and sage and enjoy!
Option: Add 1 tablespoon maple syrup or honey or brown sugar to butter mixture, after mixing in the garlic and sage, for some extra sweetness and flavour.
Option: Add a splash of lemon juice, cider vinegar or balsamic vinegar to the butter mixture after mixing in the garlic and sage.
Option: Add a pinch of red pepper flakes along with the garlic and sage.
Option: Replace the sage with thyme.
Option: Garnish with 1/4 cup crispy cooked pancetta.
Option: Garnish with 1/4 cup pepitas.
Option: Garnish with 1/4 cup dried cranberries.
Option: Sprinkle grated parmesan or pecorino cheese on while still warm.
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https://www.closetcooking.com/roasted-pumpkin-and-pancetta-soup/
yummy yummy
Could I roast the squash ahead of time and then reheat it in the sage brown butter the next day?
Yes you can!
This was a super delicious side dish I made for last nights dinner party. Everyone raved.
It is also another way to use the abundance of my garden sage. Thank you !!