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Roasted Butternut Squash with Onions, Brown Butter and Sage

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4
  • VEGETARIAN
  1. One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces
  2. 2 medium onions, cut into 1/2-inch pieces
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons packed dark brown sugar
  5. Salt and freshly ground pepper
  6. 4 tablespoons unsalted butter
  7. 32 fresh sage leaves
  1. 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.
  2. 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.