Butternut Squash with Brown Butter Sage Sauce

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Recipes

Prep:

20 min

Cook:

30-40 min

3-4

Easy

Save

Butternut Squash with Brown Butter Sage Sauce

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)

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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.

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