Butternut Squash with Crispy Sage Browned Butter
Butternut Squash with Crispy Sage Browned Butter is the kind of dish that smells like Christmas morning. The crisp threads of fresh sage offset the buttery roasted squash, making each bite like a gift to tastebuds everywhere.
I came up with this recipe for the expanded edition of The Frugal Paleo Cookbook to show how a simple roasted butternut squash recipe can turn into a showstopper using just 3 main ingredients, plus a few spices you probably already have on hand.
Also, you’ll notice that the butternut squash is sliced rather than cubed, which feels like a more common way to prepare for roasting. I did this for a couple of reasons… I had it in mind that the butternut squash would be served along with roasted meats, mashed potatoes or cauliflower, and other vegetables. I liked the idea of how it would be arranged on that classic plate. And the other reason is that I could reduce the cooking time by roasting slices instead of cubes.
Whether you’re coordinating a busy holiday meal or preparing a healthy brunch, less time in the oven means more convenience for all of us.
Here are some more reasons why I think you’ll like this recipe.
Once you get the main recipe down, it’s easy to have some fun with it. My two favorite variations are:
- Add toasted pecans and a pinch of cayenne, crispy bacon, and a drizzle of maple
- Top with a fried egg served alongside breakfast sausage
It’s the kind of recipe that rolls perfectly into the breakfast the next day or takes center stage on a holiday brunch menu.
Once you make it, let me know how it went!
Did you use my variation ideas? Any of your own? What did you serve it with? Is butternut squash something you cook often? Let’s swap ideas in the comments below.
Ready for more recipes like this one?
Take a look at what you’ll find in the expanded Frugal Paleo Cookbook.
- 1 butternut squash 2 to 2 ½ pounds
- 2 tbsp avocado oil
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp sea salt
- 5 fresh sage leaves
- 1 tbsp butter can use ghee or vegan alternative
- sprinkle of Maldon or good quality salt to finish
- Preheat the oven to 375°F (190°C).
- Peel the butternut squash, cut it in half lengthwise and remove the seeds. Cut into about 1⁄4-inch (6.5-mm) slices. If it feels a little intimidating to slice your squash this thin, you might try to score the squash first to help start the slice. Sometimes the visual cue can be helpful. Also, be sure to use a proper grip to hold the squash in place with the non-cutting hand, or guide hand. This looks like what our family calls a “bear claw,” where it’s the curved fingertips that are holding the squash as opposed to the flat pads of your fingertips. You know you have the position right when the blade of the knife lines up flat against the first knuckle of your guiding hand, fingertips tucked under.1 butternut squash
- Mix the squash slices with the avocado oil, Breakfast Seasoning Blend, and sea salt. Transfer to a cookie sheet lined with a silicone baking mat or parchment paper, trying to keep the slices arranged in a single layer as much as space allows. Roast in the preheated oven for 25 minutes.2 tbsp avocado oil, ½ tsp ground cinnamon, ⅛ tsp ground nutmeg, ⅛ tsp ground cloves, ½ tsp sea salt
- Remove the squash slices from the oven and arrange on a serving platter. It’s best to arrange these on a flat serving dish rather than a bowl to help the delicate squash keep its shape.
- Once arranged, set the squash aside and start working on the crispy sage browned butter.
- Select 4 or 5 sage leaves that are on the larger side. If you’ve only got fairly small or thin leaves, maybe add a couple more than the recipe calls for— especially if you are a sage fan. Stack the leaves on top of each other and roll up… like a little cigar. Thinly slice from end to end, creating ribbons of fresh sage.5 fresh sage leaves
- To a small saucepan, add the butter or ghee and melt over medium heat.1 tbsp butter
- Add the sage slices to the butter or ghee and stir continuously while cooking for about two minutes or until the sage slices crisp up. Remove from the heat.
- Spoon the crispy sage and browned butter directly from the saucepan evenly over the arranged roasted squash slices. Finish the dish with a sprinkle of some of your best salt, such as Maldon or Himalayan.sprinkle of Maldon or good quality salt to finish
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