Roasted Butternut Squash with Sage and Browned Butter

This entire roasted butternut squash with browned butter, crispy sage, and Parmesan cheese is simple to make and a complete showstopper of a fall facet dish.

Roasted Butternut Squash with Sage and Parmesan Cheese foodiecrush.com

Butternut squash is a veggie I can’t get sufficient of this time of 12 months. Each fall, I incorporate it into as many dishes as potential, like my harvest squash and ricotta stuffed shells, or my beef and butternut squash enchiladas. I significantly love roasting this nutty squash, to attract out its pure sugars. The result’s tremendous candy, flavorful, caramelized goodness. Typically I peel and dice it, and different occasions I go away the pores and skin on and roast it entire (cut up down the center), like on this facet dish that I can’t cease eager about.

This entire roasted butternut squash is seasoned merely with olive oil, salt, and pepper. Whereas it roasts, you brown some butter and fry up some sage leaves, then drizzle the browned butter over the squash, prime with the crispy sage leaves, and grate contemporary Parmesan cheese overtop. The nice and cozy, earthy, nutty flavors of the browned butter and sage complement the candy nuttiness of the butternut squash.

Butternut Squash with Sage and Parmesan Cheese ingredients foodiecrush.com

What’s in This Roasted Butternut Squash

You don’t want many elements to make this easy facet dish. Right here’s what you’ll want:

  • Butternut squash (2-4 kilos)
  • Additional-virgin olive oil
  • Kosher salt and freshly floor black pepper
  • Butter—you’l brown it and it’ll lend a wealthy, candy, nutty taste to the squash
  • Contemporary sage—the sage will get barely crispy within the browned butter, giving a pleasant taste and texture
  • Parmesan cheese—brings that salty, umami chunk
How to peel butternut squash foodiecrush.com

The best way to Prepare dinner Butternut Squash within the Oven

Roasting a complete butternut squash may be very easy, so long as you have got , sharp knife and a scorching oven!

Excessive warmth is essential. I prefer to roast my butternut squash at 425°F to make sure it will get properly tender and caramelized. Relying on how huge yours is, it ought to take someplace between 40-45 minutes.

Peel and trim. Lay your butternut squash on its facet on a chopping board and use your sharpest knife to chop off the highest. Then, fastidiously slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.

Oil and season. Lie every squash half cut-side down and minimize hassleback-style or go away it as is. Drizzle every half with olive oil and use a basting brush (or your palms) to distribute the oil evenly. Then, sprinkle every with salt and freshly floor black pepper.

Hasselback butternut squash on baking sheet foodiecrush.com

The best way to Reduce Hasselback Slices

Potatoes and butternut squash are prime candidates for slicing uncooked greens into skinny slices hasselback-style.

Right here’s the right way to minimize greens hasselback-style:

  • Place the uncooked butternut squash minimize facet down and lay a chopstick on every long-side of the halves. The chopsticks make sure the knife doesn’t undergo the entire squash when minimize so the slices maintain collectively whereas cooking.
  • Use a pointy, heavy knife to make evenly spaced 1/8-1/4-inch slices by the squash. Slice till the blade of the knife hits the chopsticks on both facet of the squash.
  • Rigorously carry the squash to a baking sheet and roast.
Browned butter and sage in skillet foodiecrush.com

Make the Brown Butter with Sage

As soon as the butter is melted, add the sage leaves and stir. Scrape the underside of the pan when the butter begins to brown. These browned bits are the place all the flavour is.

Prepare dinner the sage within the butter for two minutes or so, or till the butter is brown and the sage leaves are barely crispy however not burnt. Take away the sage from the butter and put aside to chill and crisp as they driy.

Roasted Butternut Squash with Sage and Parmesan Cheese on baking sheet foodiecrush.com

The best way to Serve This Butternut Squash

The best way to serve:

  • Drizzle the roasted and sliced butternut squash with the browned butter, dripping it in between the slices the place you possibly can.
  • Prime with the crisp sage leaves
  • Sprinkle with freshly grated Parmesan, and extra freshly floor black pepper and kosher salt.

For an optionally available serving presentation, mash the squash after it’s cooked then stir within the browned butter and Parmesan cheese. Prime with the cripy sage leaves, flaky salt, and extra cheese if desired.

What to Serve with This Butternut Squash

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Roasted Butternut Squash with Sage and Parmesan Cheese foodiecrush.com

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5 from 3 votes

Roasted Butternut Squash with Sage and Browned Butter

This entire roasted butternut squash with browned butter, crispy sage, and Parmesan cheese is simple to make and a complete showstopper of a fall facet dish.

Course Facet Dish

Delicacies American

Key phrase roasted butternut squash

Prep Time 5 minutes

Prepare dinner Time 45 minutes

Whole Time 50 minutes

Servings 4

Energy 236kcal

Elements

  • 1 2-4 pound butternut squash
  • 1 tablespoon extra-virgin olive oil , divided
  • ½ teaspoon kosher salt , divided
  • ¼ teaspoon freshly floor black pepper , divided
  • 2 tablespoons butter
  • 1/4 cup sage leaves
  • Parmesan cheese

Directions

  • Preheat the oven to 425°F and line a big sheet pan with parchment paper or foil.

  • Lay your butternut squash on its facet on a chopping board and use your sharpest knife to chop off the highest. Then, fastidiously slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Place the uncooked butternut squash minimize facet down and lay a chopstick on every long-side of the halves. Use a pointy, heavy knife to make evenly spaced 1/8-1/4-inch slices by the squash. Slice till the blade of the knife hits the chopsticks on both facet of the squash.

  • Rigorously carry the squash to a baking sheet and roast. Drizzle every half with ½ tablespoon of olive oil and unfold to distribute the oil evenly. Sprinkle every with salt and pepper. Place squash within the oven to roast for about 45 minutes, relying on its dimension (begin checking at 40 minutes). The squash is finished when it’s caramelized (barely burnished) and really tender, however not mushy.

  • Whereas the squash is roasting, soften your butter in a skillet over medium warmth. As soon as the butter is melted, add the sage leaves and stir, scraping the underside of the pan when the butter begins to brown. Add the sage leaves and cook dinner for two minutes or so, or till the butter is brown and the sage leaves are barely crispy however not burnt. Take away the sage and put aside to chill and crisp.

  • To serve, place the halves on a platter and drizzle with browned butter then prime with sage, freshly grated Parmesan, salt, and extra freshly floor black pepper.

Notes

Be aware: If you would like, you possibly can take a fork to mash the squash, then take away it from its pores and skin, add it to a bowl, and stir within the browned butter. Then prime with the crispy sage leaves and contemporary Parmesan.

Vitamin

Energy: 236kcal | Carbohydrates: 40g | Protein: 4g | Fats: 10g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 349mg | Potassium: 1204mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36338IU | Vitamin C: 71mg | Calcium: 171mg | Iron: 3mg

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