Description
An abstinent take on a classic dish – perfect for a weekend or holiday meal.
Ingredients
Scale
Sage Butter and Crispy Sage:
- 1/2 stick butter
- 2 - 4 Tbsp. fresh sage leaves, stems removed
- 2 cloves of garlic, skins removed, smashed
- 1 Butternut squash, peeled, seeds removed, and cut into 1/2 inch chunks
- drizzle of olive oil
- salt and pepper to taste
- parmesan cheese for garnish
Instructions
Browned Butter and Crispy Sage:
- In a small saucepan, melt butter. Add garlic cloves and sage leaves.
- Allow to slowly bubble, stirring occasionally.
- As the butter begins to brown, stir more often.
- When the butter is the color of a light caramel, remove from the heat.
- Remove the garlic and sage leaves from the butter.
- Allow the butter to cool while you prepare the squash.
Butternut Squash:
- Preheat oven to 425 degrees.
- Line a baking pan with parchment paper.
- Place cubed squash in the pan; drizzle with olive oil; dust with salt and pepper, and stir to coat.
- Bake in the preheated oven for 20-25 minutes, until tender and caramelized.
- Remove from pan and place in serving dish. Drizzle with 1 – 2 Tbsp of the browned butter and gently toss to mix.
- Crumble the crispy sage over the serving dish; dust with a sprinkle of parmesan cheese, and serve.
Notes
- We like to save the remaining butter to serve with other vegetables.
- Try it on zucchini noodles, sweet potatoes, carrots, and more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: starch; holiday; thanksgiving
- Method: Oven
- Cuisine: starch