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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 200°C (400°F), creating an ideal roasting environment for the butternut squash.
- Squash Transformation: Peel the butternut squash, remove seeds, and slice into half-inch (1.3cm) crosswise segments, ensuring uniform cooking and elegant presentation.
- 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.
- 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.
- 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.
- 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