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Roasted Squash with Sage Brown Butter

A comforting fall dish featuring roasted butternut squash, nutty brown butter, crispy sage, and toasted walnuts for a delectable side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash, cubed Choose a firm squash for best results.
  • 6 tbsp unsalted butter For the brown butter sauce.
  • 10 pieces fresh sage leaves Crispy sage adds flavor.
  • 1/3 cup toasted walnuts, chopped Give a crunchy texture.
  • 3 tbsp olive oil For roasting the squash.
  • 1/2 tsp kosher salt Adjust to taste.
  • grated Parmesan, for serving To enhance the flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F. Peel the butternut squash and cut it into even cubes. Toss the cubes with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt. Spread them out evenly on a sheet pan.
Roasting
  1. Place the sheet pan in the oven and roast the squash for 25 to 30 minutes. Halfway through, gently toss the cubes to ensure even cooking. Roast until tender and lightly caramelized.
Making the Sauce
  1. Melt 6 tablespoons of unsalted butter in a skillet over medium heat until it turns golden brown, about 4 minutes. Swirl the pan for even cooking and add 10 fresh sage leaves, frying until crispy, about 1 minute.
Combining Ingredients
  1. Once the squash is roasted, transfer it to the skillet with the brown butter and crispy sage leaves. Toss gently to coat the squash.
Finishing Touches
  1. Sprinkle with 1/3 cup toasted walnuts and grated Parmesan cheese. Toss gently to combine.
Serving
  1. Serve the roasted squash warm as a delightful fall side dish.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Reheat gently to maintain texture.