Roasted Butternut Squash with Brown Butter and Sage Will Steal Your Heart

There’s something magical about that first crisp autumn evening when the air smells like fallen leaves and you crave something warm and comforting. That’s when I pull out my favorite roasting pan and get to work on this Roasted Butternut Squash with Brown Butter and Sage.

It’s become my go-to dish ever since that one Thanksgiving when I accidentally burned the squash – turns out, those slightly caramelized edges were exactly what was missing! Now I make it weekly because it’s so simple, yet the nutty brown butter and fragrant sage turn humble squash into something truly special. Just wait until you smell it roasting – your whole kitchen will feel like fall!

Table of contents:

Why You’ll Love This Roasted Butternut Squash Recipe

Let me count the ways this dish has stolen my heart (and probably will steal yours too)! First off, it’s stupid easy to make – we’re talking just 10 minutes of prep before the oven does all the work. But here’s what really gets me:

• That brown butter magic: It transforms simple roasted squash into something rich and nutty that’ll make you close your eyes and sigh
• The sage: Those crispy little leaves add this earthy, almost peppery note that plays so nicely with the squash’s natural sweetness
• Fall in a bowl: The caramelized edges and warm spices just scream cozy sweater weather

Seriously, this is the kind of side dish that somehow always gets finished first at potlucks. And don’t even get me started on how good your kitchen will smell while it’s roasting!

Ingredients for Roasted Butternut Squash with Brown Butter and Sage

Here’s everything you’ll need to make this autumnal beauty – and yes, every single ingredient matters! Trust me, I learned the hard way when I tried skipping the fresh sage once (big mistake).

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 3 tbsp unsalted butter (European-style if you can find it – higher fat content makes better brown butter)
• 8-10 fresh sage leaves (don’t skimp – they crisp up beautifully)
• 1 tbsp olive oil (just enough to coat the squash)
• 1/2 tsp salt (I prefer kosher salt for more even distribution)
• 1/4 tsp black pepper (freshly cracked gives the best flavor)

Ingredient Notes & Substitutions

Okay, let’s talk swaps! While I’m a stickler for fresh sage (those crispy leaves make the dish), you can use 1 tsp dried sage in a pinch – just add it with the salt before roasting. No butternut squash? Try sweet potatoes or acorn squash cut into wedges.

For my dairy-free friends, coconut oil works surprisingly well for browning – just watch it closely since it browns faster than butter. And if you want extra sweetness, a tablespoon of maple syrup tossed with the squash before roasting is heavenly!

How to Make Roasted Butternut Squash with Brown Butter and Sage

Alright, let’s get cooking! This recipe comes together so easily, but there are a few key steps that make all the difference. Here’s exactly how I do it every time for perfect results:

1. Preheat your oven to 400°F (200°C) – no cheating on this step! A properly hot oven gives you those gorgeous caramelized edges.
2. Toss the squash cubes with olive oil, salt, and pepper until they’re evenly coated. I use my hands to really massage it in – gets every nook and cranny!
3. Spread them in a single layer on a baking sheet (parchment paper makes cleanup a breeze). Crowd them and they’ll steam instead of roast!
4. Roast for 25-30 minutes, flipping halfway, until the squash is tender and those edges turn golden brown – that’s where the magic happens!
5. Meanwhile, make the brown butter: Melt butter in a light-colored pan over medium heat. Swirl constantly until it turns golden brown and smells nutty (about 3 minutes). Don’t walk away – it burns fast!
6. Add sage leaves and cook for just 30 seconds until crispy. They’ll sizzle and darken slightly – that’s perfect!
7. Toss it all together while hot and serve immediately. The butter will coat every piece with that incredible nutty flavor.

Tips for Perfect Roasted Butternut Squash

A few pro tips I’ve learned from trial and (many) errors:

• Cut squash evenly – I aim for 1-inch cubes so they cook uniformly. Bigger pieces stay hard, smaller ones burn!
• Use a light-colored pan for browning butter – it’s easier to see when it reaches that perfect golden stage.
• Don’t stir the squash for the first 15 minutes of roasting – let those edges get nice and caramelized!
• Watch the butter like a hawk – it goes from perfect to burnt in seconds. When it smells nutty and turns amber, it’s done!

Serving Suggestions for Roasted Butternut Squash

Oh, the possibilities with this squash! I love piling it next to a simple roast chicken – the nutty butter plays so nicely with crispy skin. It’s also incredible tossed into fall salads (try it with arugula and goat cheese) or stirred into quinoa bowls. For an extra fancy touch, shower it with shaved Parmesan or toasted pecans right before serving – the textures are dreamy!

Storage & Reheating Instructions

This squash keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container. When reheating, I always use the oven (350°F for about 10 minutes) to keep that perfect texture. Microwaving turns the crispy sage leaves soggy, and nobody wants that!

Roasted Butternut Squash Recipe FAQs

I get questions about this recipe all the time, so let’s tackle the big ones:

Can I use frozen butternut squash? You can, but expect more moisture – thaw first and pat very dry. It won’t caramelize as nicely, but still tastes great tossed with the brown butter.

Help, I burnt the butter! Oops – we’ve all been there! Toss it and start over with fresh butter on slightly lower heat. Burnt butter tastes bitter and will ruin your dish.

Can I make this ahead? Roast the squash up to 2 days early, but make the brown butter fresh before serving – it loses its magic if stored.

No fresh sage available? Use 1 tsp dried rubbed sage mixed with the oil before roasting, but you’ll miss those crispy leaves!

Nutritional Information

Just a heads up – these numbers can vary based on your specific ingredients and squash size. But here’s the general breakdown per serving (about 1 cup):

• 180 calories
• 12g fat (6g saturated)
• 18g carbs (3g fiber, 5g sugar)
• 2g protein

Not too shabby for something that tastes this indulgent, right?

Share Your Thoughts

Did you make this roasted butternut squash? I’d love to hear how it turned out! Drop me a comment below with your favorite twists or any questions – your kitchen adventures inspire my next recipes! You can also find more delicious recipes on our Pinterest page.

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