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5 from 6 votes

Roasted Butternut Squash with Sage and Browned Butter

This whole roasted butternut squash with browned butter, crispy sage, and Parmesan cheese is easy to make and a total showstopper of a fall side dish.

Course Side DishCuisine AmericanKeyword roasted butternut squash

Prep Time 5 minutesCook Time 45 minutesTotal Time 50 minutes

Servings 4
Calories 236kcal

Ingredients

• 1 2-4 pound butternut squash
• 1 tablespoon extra-virgin olive oil , divided
• ½ teaspoon kosher salt , divided
• ¼ teaspoon freshly ground black pepper , divided
• 2 tablespoons butter
• ¼ cup sage leaves
• Parmesan cheese

Instructions

• Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
• Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top. Then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Place the raw butternut squash cut side down and lay a chopstick on each long-side of the halves. Use a sharp, heavy knife to make evenly spaced ⅛-1/4-inch slices through the squash. Slice until the blade of the knife hits the chopsticks on either side of the squash.
• Carefully lift the squash to a baking sheet and roast. Drizzle each half with ½ tablespoon of olive oil and spread to distribute the oil evenly. Sprinkle each with salt and pepper. Place squash in the oven to roast for about 45 minutes, depending on its size (start checking at 40 minutes). The squash is done when it’s caramelized (slightly burnished) and very tender, but not mushy.
• While the squash is roasting, melt your butter in a skillet over medium heat. Once the butter is melted, add the sage leaves and stir, scraping the bottom of the pan when the butter starts to brown. Add the sage leaves and cook for 2 minutes or so, or until the butter is brown and the sage leaves are slightly crispy but not burnt. Remove the sage and set aside to cool and crisp.
• To serve, place the halves on a platter and drizzle with browned butter then top with sage, freshly grated Parmesan, salt, and more freshly ground black pepper.

Notes

Note: If you want, you can take a fork to mash the squash, then remove it from its skin, add it to a bowl, and stir in the browned butter. Then top with the crispy sage leaves and fresh Parmesan.

Nutrition

Calories: 236kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 1204mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36338IU | Vitamin C: 71mg | Calcium: 171mg | Iron: 3mg

More Butternut Squash Recipes to Try

• Beef Stew with Butternut Squash
• Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
• Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
• Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
• Miso Roasted Butternut Squash
• Beef and Butternut Squash Enchiladas

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