Roasted Butternut Squash with Sage Butter
Because everything is bettah with buttah!
Butternut squash is my favorite winter vegetable, and this dish combines the squash with onion, a special sage butter and olive oil. What makes it so exceptional? The delicateleigh buttered sauce is made with fresh sage leaves. Roasted in the oven, it’s amazing and easy.
I’m also a fan of this recipe’s nutty flavor, smooth texture and nice sage-butter combo. Plus, it’s also a dish that’s consistent. While the 40-minute cooking time is a little long, that oven time gives me a chance to put together a salad or protein to go with it. And, of course, everything is bettah with buttah!
Watch the video (see ingredients and directions below)
Roasted Butternut Squash with Sage Butter
INGREDIENTS:
- 1 medium butternut squash, peeled with seeds removed
- 1/2 yellow onion, thinly sliced
- 2 tbsp butter
- 5 fresh sage leaves, finely chopped
As always
- Olive oil, about 3 tbsp
- Sea salt
DIRECTIONS:
- Preheat oven to 400.
- Cut squash into cubes, place on baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- Add onion and toss with hands to coat well.
- Spread mixture out evenly on baking sheet.
- Bake 40 minutes, until squash is soft when pricked with fork.
While the squash bakes, make the sauce:
- Place butter in large pan over low heat.
- When butter is melted, add sage to pan and sprinkle with salt.
- Cook a few minutes, stirring, before turning off heat.
- Add squash mixture to butter sauce in pan and toss to coat.
- Serve in generous portions because everyone will want lots.
Deliciously simple. Enjoy!
