Butternut Squash with Brown Butter
Elevate your fall and winter table with this decadent Butternut Squash with Brown Butter recipe, a perfect blend of nutty, savory, and sweet flavors. Roasted to golden perfection, tender cubes of butternut squash are drizzled with rich brown butter infused with crispy sage and garlic, creating an irresistible aroma and depth of flavor. This dish is made even more indulgent with an optional sprinkle of grated Parmesan cheese, adding a delightful umami kick. Ready in just 45 minutes, this easy-to-make side pairs beautifully with roasted meats or serves as the star of a vegetarian meal. Whether you're planning a holiday feast or a cozy weeknight dinner, this butternut squash recipe is as visually stunning as it is delicious. Perfect for seasonal gatherings and sure to impress, it's the ultimate comfort food fortified with gourmet flair.
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 4 tablespoons unsalted butter
- 6 leaves fresh sage leaves
- 2 cloves garlic
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup optional parmesan cheese (grated)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Carefully peel the butternut squash with a vegetable peeler. Cut off the top and bottom ends. Slice the squash in half lengthwise and scoop out the seeds with a spoon.
Cut the squash into 1-inch cubes and place them in a large mixing bowl.
Drizzle the cubed squash with olive oil. Sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss well to coat evenly.
Spread the butternut squash in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, tossing halfway through, until the squash is tender and golden brown on the edges.
While the squash is roasting, prepare the brown butter. In a small saucepan, melt the butter over medium heat. Add the sage leaves and garlic cloves (peeled and smashed).
Let the butter cook, swirling the pan occasionally, until it turns a golden brown color and smells nutty. Be careful not to burn it. Remove the sage leaves and garlic from the butter with a slotted spoon and set aside for garnish.
Once the squash is roasted, transfer it to a serving dish. Drizzle the brown butter over the top and gently toss to coat.
Taste and adjust seasoning with additional salt and pepper, if needed. Optionally, sprinkle with grated parmesan cheese for extra depth of flavor.
Garnish with the crispy sage and garlic for a finishing touch. Serve warm and enjoy!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
