A delightful dish featuring caramelized butternut squash complemented by sage-infused brown butter and a hint of lemon zest.
40 minutes
A delightful dish featuring caramelized butternut squash complemented by sage-infused brown butter and a hint of lemon zest.
Butternut Squash, peeled, halved, seeds removed
0 lb
tablespoons
teaspoons
teaspoons
tablespoons
Fresh Sage Leaves, chopped
tablespoons
teaspoons
Lemon Zest, finely grated
to taste
1. Preheat Oven
Preheat your oven to 400 degrees.
2. Prepare and Roast Butternut Squash
Peel, halve, and remove the seeds from the butternut squash. Slice it into ½-inch thick pieces. Place the slices on a sheet pan, drizzle them with olive oil, and sprinkle with kosher salt and black pepper. Toss to coat, then spread the pieces in a single layer on the pan. Roast the squash in the preheated oven for 25 to 30 minutes, tossing occasionally, until browned and tender.
3. Prepare Sage-Infused Brown Butter
In a small sauté pan, melt the unsalted butter over medium heat. Add the chopped fresh sage leaves, crushed red pepper flakes, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Swirl the butter around the pan often until it begins to foam and turn a golden brown color, about 2 to 3 minutes.
4. Combine and Serve
Transfer the roasted butternut squash to a serving plate. Reheat the sage-infused brown butter briefly if needed, then spoon it generously over the caramelized squash. Finish with a sprinkle of finely grated lemon zest. Serve immediately.
Cook the butter over medium heat and listen for the crackling to subside, indicating the water content has mostly evaporated, then watch for the butter to turn a nutty brown and immediately remove it from heat to prevent burning.
Spread the squash out in a single layer on a baking sheet lined with parchment paper for easier cleanup. Roast at a high temperature (around 425°F or 220°C) until the edges are deeply browned and the centers are tender.
Add the sage leaves to the brown butter as soon as you take it off the heat to allow the heat of the butter to draw out the oils and flavor from the sage without frying the leaves to a crisp.
Look for a butternut squash that feels heavy for its size and has a matte finish to its skin rather than a glossy one. This often indicates a squash that has been properly cured and stored, promising sweeter, richer flavors.
Season the butternut squash generously with salt before roasting to enhance its natural sweetness and finish with a light sprinkle of flaky sea salt after roasting for textural contrast and extra flavor.
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