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
Find this recipe and other delicious, budget-friendly recipes in my latest cookbook, The Frugal Paleo Cookbook.