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Crispy Roasted Butternut Squash with Sage Brown Butter

crispy roasted butternut squash - featured image
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A simple and delicious side dish featuring crispy roasted butternut squash cubes drizzled with nutty sage brown butter and topped with toasted pecans for an irresistible crunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, room temperature
  • 10 fresh sage leaves, washed and patted dry
  • ½ cup pecans, roughly chopped
  • Optional: fresh lemon juice, for squeezing
  • Optional: red pepper flakes, for sprinkling

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. Toss the cubes in a large mixing bowl with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  3. Arrange the squash cubes in a single layer on the prepared baking sheet, spacing them out to avoid overcrowding.
  4. Roast the squash in the oven for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
  5. While the squash roasts, melt 4 tablespoons unsalted butter in a medium skillet over medium heat. Add the fresh sage leaves once the butter is melted.
  6. Cook the butter and sage until the butter foams and turns golden brown (about 4-5 minutes), stirring frequently to prevent burning.
  7. Add the chopped pecans to the brown butter and toast for 1-2 minutes until fragrant.
  8. Remove the pan from heat. Discard most of the sage leaves if desired, reserving a few for garnish.
  9. Drizzle the sage brown butter and toasted pecans over the roasted butternut squash and toss gently to coat evenly.
  10. Optionally, add a squeeze of fresh lemon juice or a pinch of red pepper flakes for brightness or heat.
  11. Serve immediately while warm and crispy.

Notes

Use a sharp knife for easier peeling and cubing of the squash. Do not overcrowd the baking sheet to ensure crispy edges. Watch the brown butter closely as it can burn quickly. For a dairy-free version, substitute butter with coconut oil and fresh sage with dried sage powder or fresh thyme. Toast pecans separately if preferred to avoid burning.

Nutrition

Keywords: butternut squash, roasted squash, sage brown butter, crispy squash, pecans, easy side dish, fall recipe, gluten-free, vegetarian

Find it online: https://elvafood.com/crispy-roasted-butternut-squash-with-sage-brown-butter-best-easy-recipe/