One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into
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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.