- 5 tablespoons unsalted butter
- One 3-pound butternut squash, peeled, seeded and cut into 1/2-inch dice
- 1/2 cup sage leaves, torn in 1/2-inch pieces
- Sea salt
- Freshly ground pepper
How to make this recipe
In a large sauté pan, melt the butter over moderately high heat. Swirl the butter in the pan until foaming subsides and the butter just begins to brown. Add the butternut squash and sage, season with salt and pepper and toss to coat. Cook over moderate heat for 10 minutes, or until tender and golden brown. Transfer to a bowl and serve.