Recipes

Crispy Sage and Roasted Butternut Squash


December 12, 2015 By:
Prep:
20 minutes
Cook:
20 minutes
Serves:
8
Getting the right consistency and creaminess can be a challenge when preparing roasted butternut squash. The key? Butter, butter and more butter. Though this side dish is on the sweet side and contains sugar, the other important ingredient is salt. It’s the combination of squash, butter, sugar and salt that make it so good. Topped off with crispy sage crumbles cooked in brown butter, this classic Thanksgiving treat will quickly become a family classic.

Ingredients

Directions

  1. Peel and cube squash. Discard center. Melt stick of butter, salt and 1 / 2 of the sugar in pan and cook squash until tender. Once cooked, turn down heat to lowest setting and transfer squash to mixing bowl.
  2. Mix on high until whipped smooth and return to pan. In a separate pan, melt remaining butter until brown. Add sage leaves and cook until crispy. Spoon squash into bowls and top with crispy sage leaves.
  3. Drizzle a little brown butter atop and serve immediately.