Recipes › Butternut Squash (Pumpkin) › Roasted Butternut Squash with Sage Butter
Roasted Butternut Squash with Sage Butter
Butternut squash roasted until caramelized and tender is finished with a nutty brown butter infused with crispy sage leaves for a side dish that embodies autumn. The browned milk solids in the butter add a deep, almost nutty richness that plays beautifully against the sweet squash.
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Ingredients
- 2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 12 fresh sage leaves
- 2 cloves garlic, thinly sliced
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp toasted pine nuts (optional)
Contains: milk, nuts.
Method
- Preheat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on a large rimmed baking sheet without crowding.About 5 min
- Roast for 30-35 minutes, flipping once halfway, until squash is golden brown on the edges and completely tender when pierced with a fork.About 33 min
- In the last 5 minutes of roasting, melt butter in a small skillet over medium heat. Add sage leaves and garlic. Cook, swirling the pan, until the butter turns golden brown and smells nutty and the sage is crispy, about 2-3 minutes. Remove from heat.About 5 min
- Transfer roasted squash to a serving platter. Drizzle with the sage brown butter and all the crispy bits. Scatter pine nuts if using. Serve immediately.About 2 min
Tips
- Don't crowd the baking sheet — squash will steam rather than caramelize if packed too close.
- Watch the brown butter closely; it can go from golden to burnt in seconds.
- Cubes of about 1 inch roast evenly — smaller pieces burn at the edges before cooking through.
Ring the changes
- Drizzle with a little maple syrup before roasting for extra caramelization.
- Crumble goat cheese over the top before serving for a tangy contrast.
Keeping it
Roasted squash keeps in the fridge for 4 days. Reheat in a 400°F oven for 8-10 minutes. Make the sage butter fresh.
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