Ina Garten Roasted Butternut Squash With Brown Butter & Sage

Ina Garten roasted butternut squash with brown butter & sage comes from a simple recipe she adapted from David Tanis's Market Cooking. Seven ingredients, one sheet pan, and about 40 minutes get you caramelized squash drizzled with nutty sage butter for an easy side.

The brown butter makes or breaks this dish, so swirl it over medium heat until you smell something nutty and see deep amber color. Pull it too early and you just have melted butter on squash.

Source: Modern Comfort Food (2020)

Ina Garten Roasted Butternut Squash With Brown Butter and Sage

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

240

kcal

Thick-cut butternut squash roasted golden at 400 degrees, topped with a swirled sage brown butter, a pinch of red pepper flakes, and a finish of lemon zest.

Ingredients

• 2 pounds butternut squash
  

• 2 tablespoons good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 3 tablespoons unsalted butter
  

• 1 tablespoon chopped fresh sage leaves
  

• 1/8 teaspoon crushed red pepper flakes
  

• Finely grated lemon zest

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Roast the squash: Peel the butternut squash and halve it lengthwise. Remove and discard the seeds and slice the squash crosswise 1/2 inch thick. Place the squash on a sheet pan, drizzle with the olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss together and spread out the slices in one layer. Roast for 25 to 30 minutes, tossing occasionally, until browned and tender.
• Make the brown butter: Meanwhile, melt the butter in a small (8-inch) sauté pan over medium heat. Add the sage, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat.
• Assemble and serve: Place the squash on a serving plate. Gently reheat the brown butter and spoon it over the squash. Lightly sprinkle some lemon zest on top, sprinkle with salt, and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of squash?

Acorn squash and delicata squash both work well here. Cut them to roughly the same thickness so they roast evenly. Delicata doesn't need peeling, which saves you some prep time.

How do I store leftover roasted butternut squash?

Keep it in an airtight container in the fridge for up to 4 days. Reheat in a 375 degree oven for about 10 minutes so the edges get crispy again. The brown butter loses some flavor overnight, so make a fresh batch if you want that nutty taste back.

Can I make this ahead for a dinner party?

You can roast the squash up to a day ahead and store it in the fridge. Make the brown butter right before serving, since it loses its nutty flavor if it sits too long. Reheat the squash in the oven while you swirl the butter.

What should I serve this with?

It pairs well with roasted chicken, grilled steak, or pork chops. The brown butter and sage flavors work alongside just about any protein, and the lemon zest keeps things bright enough to balance rich main courses.

How do I know when the brown butter is done?

Watch for the foam to settle and small brown bits to form on the bottom of the pan. The butter should smell nutty, not burnt. If it turns very dark and smells acrid, start over with fresh butter.