Oh, fall! It’s my absolute favorite time for cooking, isn’t it? The air gets crisp, the leaves turn all gorgeous colors, and suddenly, I’m craving cozy, comforting meals. And you know what’s the epitome of fall deliciousness? This Roasted Butternut Squash with Brown Butter & Sage! It’s pure simple elegance on a plate.
I stumbled upon this recipe a few years back, and let me tell you, it’s a game-changer. As a seasoned home cook, I’m always looking for ways to elevate simple ingredients, and this one does it perfectly. It’s become a staple in my house, and I just know you’re going to love it! The combination of the sweet squash, the nutty brown butter, and fragrant sage is just *chef’s kiss*.
Why You’ll Love This Recipe for Roasted Butternut Squash with Brown Butter & Sage
Okay, friends, let me tell you why you NEED this recipe in your life! Seriously, it’s going to become a weeknight staple, I promise.
- It’s ridiculously easy! Prep time? Like, 15 minutes max.
- That brown butter? Oh. My. Goodness. It’s the secret weapon, trust me.
- The flavor combo! Sweet squash, nutty butter, and earthy sage? A symphony in your mouth.
- It’s super versatile! Serve it as a side, add it to salads, or even toss it with pasta. Yum!
- It’s naturally vegan! So, it’s a winner for everyone at the table.
You’re going to be obsessed, I’m just saying!
Ingredients You’ll Need for Roasted Butternut Squash with Brown Butter & Sage
Alrighty, let’s talk about what we need to make this magic happen! Don’t you worry, it’s a short and sweet list – the best kind, right? Here’s what you’ll need to make the most amazing Roasted Butternut Squash with Brown Butter & Sage:
- One medium butternut squash, peeled, seeded, and cubed – that’s about 4 cups, give or take.
- Four tablespoons of unsalted butter. Gotta have the good stuff!
- Ten to twelve fresh sage leaves. Fresh is best, trust me.
- Salt and pepper, of course! Season to your heart’s content.
That’s it! Not too hard, right?!
Equipment Needed to Make Roasted Butternut Squash with Brown Butter & Sage
Okay, so you don’t need a ton of fancy stuff, thankfully! Here’s what you’ll need to get this Roasted Butternut Squash situation going. Easy peasy!
- A baking sheet.
- A skillet (preferably oven-safe if you want to skip a dish!).
- A knife and cutting board for prepping the squash.
- Oven mitts – Safety first, friends!
See? Simple as pie… or, well, roasted squash!
Step-by-Step Instructions: How to Prepare Roasted Butternut Squash with Brown Butter & Sage
Okay, let’s get down to business and make this Roasted Butternut Squash with Brown Butter & Sage! It’s super simple, I promise. Just follow these steps, and you’ll be golden. Don’t worry, I’ll walk you through everything.
Preparing the Butternut Squash
First things first, we gotta get that squash ready. Preheat your oven to 400°F (200°C) – gotta get that heat going! Then, grab your butternut squash. Now, carefully peel it with a vegetable peeler. Next, slice it open, scoop out those seeds (a spoon works great!), and chop it into nice, even cubes. Aim for about 1-inch cubes so they roast evenly, it’s very important!
Making the Brown Butter
This is where the magic happens! Grab your skillet (medium heat is perfect here). Now, toss in that unsalted butter and let it melt. Keep a close eye on it, and don’t walk away! The butter will start to foam, then turn a beautiful golden brown color, and you’ll smell this amazing nutty aroma. Don’t let it burn, though! Once it reaches that perfect brown, quickly add in your fresh sage leaves. Cook for about 30 seconds, just until they get crispy. Careful, it splatters! Take the skillet off the heat right after.
Combining and Roasting the Ingredients
Okay, now for the fun part: let’s put it all together. Put your cubed squash on your prepared baking sheet. Pour that glorious brown butter and sage mixture all over the squash. Doesn’t that smell incredible? Now, season generously with salt and pepper. Give it all a good toss to make sure everything is evenly coated. Pop it into your preheated oven and roast for 25-30 minutes. Keep a close eye, and you’re good. You’ll know it’s done when the squash is tender and slightly caramelized – you can easily pierce it with a fork. It’s what you want!!
Serving and Enjoying Your Roasted Butternut Squash
And that’s it! Take it out, and then serve immediately. This Roasted Butternut Squash is perfection on a plate! A little sprinkle of extra salt at the end? Yes, please! Honestly, it’s so good. Enjoy, my friends! You deserve it!
Ingredient Notes and Substitutions for Roasted Butternut Squash
Okay, let’s chat about a few little swaps and notes to make this Roasted Butternut Squash with Brown Butter & Sage even more *you*! Because, you know, sometimes you gotta work with what you’ve got in the kitchen, right?
First off, the squash itself. Butternut is my go-to because it’s so darn easy to find and it roasts up beautifully. But, hey, if you’re feeling adventurous or can’t find butternut, feel free to sub in delicata squash, acorn squash, or even kabocha squash! Adjust the roasting time if needed, as different squashes cook at different rates. Keep an eye on it!
About the sage… Fresh is best, hands down. But, life happens! If you don’t have fresh sage leaves, you can totally use dried sage. Just crumble in about 1 teaspoon of dried sage instead. It won’t be *exactly* the same, but it’ll still taste delicious. Same goes for the butter. I highly recommend unsalted, because you can control the salt levels. But you do you. If you only have salted butter, just go easy on the added salt at the end!
Tips for Success: Perfecting Your Roasted Butternut Squash with Brown Butter & Sage
Alright, friends, let me give you a few little insider secrets to really nail this Roasted Butternut Squash every single time! First thing: don’t overcrowd that baking sheet. If your squash is crammed together, it’ll steam instead of roast, and you won’t get that lovely caramelization. Space those little cubes out!
And about that brown butter… patience, my dears! Keep a super close eye on it because it goes from perfect to burnt in a flash. Swirl the pan occasionally, and as soon as it smells nutty and the color is right, whisk it off the heat! Finally, don’t be shy with the salt and pepper. Season generously! Taste and adjust at the end, too – you can’t go wrong with more!
Serving Suggestions to Complement Your Roasted Butternut Squash
So, you’ve got this gorgeous Roasted Butternut Squash, and you’re wondering what to serve it with? Don’t worry, I got you covered, friend! Seriously, it goes with practically everything! Think of it as the perfect side dish for any fall feast.
This squash is amazing with roast chicken, grilled pork, or even a simple lentil loaf. For a super-fancy vibe, consider pairing it with a dry, crisp white wine, like a Sauvignon Blanc or a Pinot Grigio. Delish!
Storage and Reheating Instructions for Roasted Butternut Squash
Okay, so you made a big batch of this Roasted Butternut Squash, which is *always* a good idea, by the way! Don’t you worry, it stores beautifully. Just let it cool down completely, and then pop it in an airtight container in the fridge. It’ll stay good for about 3-4 days — but I doubt it will last that long!
To reheat, the oven is best for keeping that lovely texture. Just warm it in the oven (350°F / 175°C) until heated through. The microwave works in a pinch, too, just be careful not to overcook it. Enjoy!
Nutritional Information for Roasted Butternut Squash with Brown Butter & Sage
Just a heads-up, this nutritional info is an estimate, okay? It can vary a bit based on the brands and ingredients you use. Always remember that!