Roasted Winter Squash Halves with Browned Butter and Sage
Caramelized squash paired with toasted butter and aromatic sage
Why This Recipe Works
Browning the butter transforms it into a toasted, hazelnut-scented sauce that highlights the natural sweetness of winter squash. The sage leaves crisp up in the hot fat, providing a necessary texture contrast to the soft, roasted flesh.
Instructions
Adjust an oven rack to the middle position and heat the oven to 400°F. Brush the cut sides of the squash with olive oil and season with salt and pepper.
Roast until the squash is completely tender when pierced with a paring knife and the cut edges are browned, 40 to 50 minutes.
Melt the butter in an 8-inch skillet over medium heat. Add the sage and cook, swirling the pan often, until the butter is golden brown, smells nutty, and the sage leaves are crisp, 4 to 5 minutes.
Flip the squash halves over and drizzle the warm sage butter and crispy leaves evenly over the cavities. Serve immediately while the butter is still bubbling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The squash can be roasted up to 2 hours in advance and reheated in the oven, but the sage butter should be made just before serving to keep the leaves crisp.
What substitutions can I make?
- Acorn squash: Butternut or Honeynut squash
