Butternut Squash with Browned Butter
Transform your fall dining table with this irresistible Butternut Squash with Browned Butter recipe, a celebration of seasonal flavors and simple elegance. Perfectly roasted butternut squash, caramelized to golden perfection, is elevated with a drizzle of nutty browned butter infused with crispy sage leaves. This dish is as comforting as it is versatile—enhance it with a sprinkle of grated Parmesan or toasted nuts for added richness and crunch. Ready in under an hour with minimal prep, this recipe is an easy yet impressive side dish for cozy family dinners or festive gatherings. Whether you’re embracing autumn or adding flair to your holiday menu, this hearty and flavorful dish is sure to delight.
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Recipe Information
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 6 large fresh sage leaves
- 2 tablespoons optional grated Parmesan cheese
- 2 tablespoons optional chopped pecans or walnuts
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Dice the squash into 1-inch cubes.
Place the diced squash on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly and spread the squash in a single layer.
Roast the squash in the preheated oven for 30-35 minutes, stirring halfway through, until tender and slightly caramelized around the edges.
While the squash is roasting, prepare the browned butter. In a small skillet, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and gives off a nutty aroma, about 3-4 minutes. Be careful not to burn it.
Add the sage leaves to the browned butter and cook for 30 seconds, until the leaves are crispy. Remove the skillet from heat immediately.
Once the squash is done roasting, transfer it to a serving dish. Drizzle the browned butter and crispy sage leaves over the squash, ensuring even distribution.
If desired, sprinkle with grated Parmesan cheese or chopped pecans/walnuts for added texture and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 27.4 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3963 mg | 84% | |
*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.
