Roasted Butternut Squash with Onions, Brown Butter and Sage
Roasted Butternut Squash with Onions, Brown Butter and Sage
Roasted Butternut Squash with Onions, Brown Butter and Sage
Roasted Butternut Squash with Onions, Brown Butter and Sage
- ACTIVE: 30 MIN
-
TOTAL TIME:
1 HR 30 MIN
- SERVINGS: 4
Ingredients
- One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces
- 2 medium onions, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons packed dark brown sugar
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 32 fresh sage leaves
Directions
- Preheat the oven to 400°. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.
- Set a small skillet over moderately high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.
Roasted Butternut Squash with Onions, Brown Butter and Sage
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