Butternut Squash with Brown Butter Sage Sauce
.svg){kind=icon}
Ingredients
1-1½ pounds cubed butternut squash
1 TBSP olive oil
salt
1 stick (½ cup) salted butter
¼ cup finely chopped fresh sage leaves (washed and thoroughly patted dry)
454-680 grams cubed butternut squash
1 TBSP olive oil
salt
1 stick (112 grams) salted butter
8 grams finely chopped fresh sage leaves (washed and thoroughly patted dry)
.svg)
Instructions
- Preheat oven to 425°F (218°C).
- Peel squash and cut into ½-1 inch (1.3-2.5 cm) cubes.*
- Coat lightly with olive oil and salt to taste.
- Spread squash evenly on a metal grid rack on top of a baking pan.†
- Place in preheated oven and bake for 30-40 minutes or until the edges brown.
- While the squash is cooking, melt butter in a sauce pan over medium-low heat.
- Let the butter start to foam and continue cooking until the liquid butter below the foam starts to turn brown.
- As soon as you see the brown coloring, add the chopped sage (make sure it is not still wet) to the pot and stir for just a few seconds (5-10). Any longer and the sage will burn.
- Immediately remove the butter sage sauce from the heat and transfer to a bowl. Allow the sauce to sit while the squash finishes cooking.
- When the squash is done, remove it from the oven and transfer to a bowl.
- Pour the brown butter sage sauce over the squash and serve immediately.
Nutritional Info
Storage
Notes
*To save prep time, you can buy/use precut fresh squash. I do not recommend using frozen cubed squash as it becomes too mushy when cooked. †Using a rack will produce squash that is more evenly cooked that does not sit in liquid so it stays dryer. If you don't have a rack, be sure to stir/turn the squash periodically to ensure even cooking.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments