Browned Butter and Sage Roasted Butternut Squash

Browned Butter and Sage Roasted Butternut Squash

Prep Time: 10 minutes Cook dinner Time: 20 minutes Complete Time: 30 minutes Servings: 6

Tender roasted sweet butternut squash in garlic browned butter with loads of fried sage!

  • 1 (2-3 pound) butternut squash, peed, seeded and reduce into bite sized cubes
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 2 tablespoons new sage, thinly sliced
  1. Toss the butternut squash with the oil, salt and pepper ahead of spreading out in a solitary layer on a baking sheet.
  2. Roast the squash in a preheated 400F/200C oven until eventually tender, about 20-30 minutes, mixing 50 % way by.
  3. Meanwhile, cook the butter in a compact saucepan over medium heat until finally it starts off to switch a pleasant hazelnut brown before eradicating it from the heat and mixing in the garlic and sage.

Possibility: Add 1 little onion. (You can either slice it and roast it with the butternut or dice it and cook dinner it in the butter.)
Selection: Incorporate 1 tablespoon maple syrup or honey or brown sugar to butter mixture, immediately after mixing in the garlic and sage, for some further sweetness and flavour.
Solution: Increase a splash of lemon juice, cider vinegar or balsamic vinegar to the butter mixture after mixing in the garlic and sage.
Solution: Incorporate a pinch of pink pepper flakes along with the garlic and sage.
Alternative: Replace the sage with thyme.
Alternative: Garnish with 1/4 cup crispy cooked pancetta.
Selection: Garnish with 1/4 cup pepitas.
Selection: Garnish with 1/4 cup dried cranberries.
Option: Sprinkle grated parmesan or pecorino cheese on when nonetheless warm.

Nourishment Specifics: Energy 169, Body fat 10g (Saturated 5g, Trans .2g), Cholesterol 20mg, Sodium 7mg, Carbs 20g (Fiber 4g, Sugars 3g), Protein 2g

Diet by: Nutritional facts powered by Edamam

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