Roasted Butternut Squash with Brown Butter & Sage

1. Preheat Oven and Prepare Squash

Preheat your oven to 400 degrees. Peel the butternut squash, cut it in half, remove the seeds, and slice into 1/2-inch thick pieces. Arrange these slices on a sheet pan.

2. Season and Roast Squash

Drizzle olive oil over the squash slices and sprinkle with kosher salt and freshly ground black pepper. Toss to coat evenly and spread the slices on the pan. Roast in the oven for 25 to 30 minutes until tender and browned.

3. Prepare Brown Butter with Sage

In an 8-inch sauté pan, melt unsalted butter over medium heat. Add chopped fresh sage leaves, crushed red pepper flakes, and a pinch of salt and pepper. Cook until the butter turns a nutty brown, about 2 to 3 minutes.

4. Finish and Serve

Transfer the roasted squash to a serving plate. Reheat the brown butter if necessary, then spoon it over the squash. Finish with a sprinkle of finely grated lemon zest and adjust salt to taste. Serve immediately.