Ina Garten’s Dreamy Roasted Butternut Squash with Sage Recipe

Roasting butternut squash with Ina Garten’s brown butter and sage technique brings pure autumn magic to your dinner table.

Warm, golden cubes of squash glisten with a rich, nutty aroma that signals comfort is moments away.

The combination of caramelized edges and silky center makes this side dish irresistible.

sage leaves crisp up beautifully, releasing an earthy fragrance that complements the sweet squash perfectly.

Each bite promises a delightful balance of flavors that dance between sweet and savory.

brown butter adds a luxurious depth that turns simple vegetables into something extraordinary.

You’ll want to make this recipe again and again as a seasonal favorite that elevates any meal.

Cooking Gear for Ina Garten’s Roasted Squash Dish

• Baking Sheet: Large, flat pan for roasting squash evenly.
• Sharp Chef's Knife: Essential for peeling and cutting butternut squash.
• Small Saucepan: Perfect for creating brown butter sauce with sage.
• Vegetable Peeler: Helps remove squash skin smoothly and quickly.
• Wooden Spoon or Spatula: Great for stirring and swirling butter while cooking.
• Measuring Spoons: Precise for adding salt, pepper, and other seasonings.
• Serving Platter: Beautiful dish to present roasted butternut squash.
• Grater or Microplane: Useful for zesting lemon at the end.

Follow These Steps for Ina Garten’s Autumn Squash Delight

Butternut Squash Symphony

• Kitchen Preparation Warm your kitchen by preheating the oven to a cozy 400°F, creating the perfect environment for roasting.
• Squash Transformation Carefully slice the butternut squash into elegant half-moon shapes, revealing its vibrant orange interior and preparing it for a delicious journey.
• Seasoning Magic Gently coat the squash pieces with a whisper of olive oil, then sprinkle with salt and pepper, allowing each slice to become a golden masterpiece during roasting.
• Brown Butter Alchemy In a small pan, transform ordinary butter into a nutty, fragrant sauce by adding sage and a hint of red pepper flakes, creating a luxurious drizzle that elevates the entire dish.
• Elegant Finishing Touch Arrange the roasted squash on a beautiful platter, cascade the warm brown butter over the pieces, and crown with a delicate sprinkle of lemon zest for a bright, memorable finale.

Brown Butter Tips for Ina Garten’s Butternut Dish

• Transform ordinary butter into a flavor bomb by browning it with fresh sage leaves. The nutty, aromatic result elevates the entire dish with minimal effort.
• Spread squash pieces in a single layer to ensure even caramelization. Avoid overcrowding the baking sheet, which can cause steaming instead of roasting.
• Experiment with different winter squash varieties like delicata or acorn. Each type brings unique texture and subtle flavor differences to the recipe.
• Adjust red pepper flakes to match your heat preference. Start with a small pinch for mild warmth or increase for a spicier kick that complements the squash's sweetness.
• Roast squash and prepare brown butter separately up to a day in advance. Gently reheat before serving to maintain the crisp edges and rich, nutty flavor profile.

Plate Up Ina Garten’s Squash Like a Pro

• Pair with Protein Powerhouse: Serve alongside grilled chicken breast or seared salmon for a complete, nutritious meal that balances the sweet squash with lean protein.
• Garnish with Gourmet Flair: Sprinkle toasted pine nuts or pumpkin seeds on top to add a delightful crunch and elevate the dish's texture and visual appeal.
• Create Cozy Comfort Plate: Place the roasted butternut squash over a bed of creamy polenta or wild rice to transform this side dish into a hearty, satisfying vegetarian main course that warms the soul.
• Wine Pairing Perfection: Match this dish with a crisp Chardonnay or a light Pinot Noir to complement the rich brown butter and earthy sage flavors, creating a restaurant-worthy dining experience at home.

Store and Reheat: Ina Garten’s Squash Tips

• Batch Prep Like a Pro: Slice extra butternut squash during your weekend meal prep and store raw pieces in airtight containers for quick weeknight roasting.
• Refrigerate with Ease: Store leftover roasted squash in sealed containers for up to 4 days, keeping the brown butter separate to maintain crisp texture.
• Freeze for Future Meals: Carefully pack cooled roasted squash in freezer-safe bags, removing excess air to prevent freezer burn, and enjoy within 2-3 months.
• Reheat with Care: Warm refrigerated squash in a 180°C (350°F) oven for 10-15 minutes to restore crispy edges and prevent soggy results.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 204 kcal

Servings: 6

Inside Ina Garten’s Roasted Butternut Squash with Brown Butter & Sage

• Butternut Squash: Select a firm, heavy squash with deep orange color for maximum sweetness and best roasting texture.
• Olive Oil: Helps create golden crispy edges and ensures even caramelization during roasting.
• Salt, Black Pepper: Enhances natural squash flavors and provides essential seasoning depth.

• Unsalted Butter: Creates rich, nutty flavor through browning process with delicate caramelized notes.
• Sage Leaves: Introduces earthy, aromatic complexity that perfectly complements winter squash.
• Red Pepper Flakes: Adds subtle warmth and gentle heat to balance the butter's richness.

• Lemon Zest: Brightens the dish with fresh, citrusy undertones and cuts through the butter's heaviness.

Rich Butternut Squash with Brown Butter & Sage Recipe

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4.9 from 12 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Ina Garten’s roasted butternut squash with brown butter & sage combines elegant seasonal ingredients for a sophisticated side dish. Caramelized edges and nutty sage enhance this simple yet memorable autumn recipe you can savor with minimal preparation.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) butternut squash
• 3 tbsps (43 g) unsalted butter
• 2 tbsps (30 ml) good olive oil
• 1 tbsp chopped fresh sage leaves
• Kosher salt
• Freshly ground black pepper
• 1/8 tsp crushed red pepper flakes
• Finely grated lemon zest

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Instructions

1. Preparation: Preheat oven to 200°C (400°F), creating an ideal roasting environment for the butternut squash.
2. Squash Transformation: Peel the butternut squash, remove seeds, and slice into half-inch (1.3cm) crosswise segments, ensuring uniform cooking and elegant presentation.
3. Seasoning and Roasting: Drizzle olive oil over squash pieces, generously season with salt and black pepper. Arrange in a single layer on a baking sheet, roasting for 25-30 minutes and rotating occasionally to achieve golden caramelization and tender texture.
4. Brown Butter Infusion: While squash roasts, melt butter in a small pan over medium heat. Add sage leaves, red pepper flakes, salt, and pepper. Swirl continuously for 2-3 minutes until butter turns golden and releases a nutty aroma, being careful not to burn.
5. Finishing Touches: Transfer roasted squash to a serving platter. Rewarm brown butter if needed, then drizzle over the squash. Enhance with fresh lemon zest and a final pinch of salt to brighten and elevate the flavors.
6. Serving: Present immediately while squash remains warm and brown butter glistens, creating an irresistible culinary experience.

Notes

• Squash Selection Matters: Choose a firm, heavy butternut squash without soft spots or blemishes for the best flavor and texture.
• Precise Cutting Technique: Use a sharp chef’s knife and steady cutting board to ensure uniform, half-inch pieces for even roasting and consistent caramelization.
• Brown Butter Timing: Watch the butter closely during browning; the transition from golden to burnt happens quickly, so stay attentive and remove from heat the moment it turns nutty and amber-colored.
• Seasoning Balance: Don’t overload with salt; a light touch allows the natural sweetness of the squash and the rich brown butter to shine through, creating a more nuanced flavor profile.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 204
• Sugar: 3 g
• Sodium: 134 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 15 mg