Description
A warm and comforting autumn dish featuring creamy butternut squash, nutty brown butter, and aromatic sage.
Ingredients
Scale
- 1 medium butternut squash (about 3 pounds)
- 4 tablespoons unsalted butter
- 8–10 sage leaves
- 1/2 cup vegetable or chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds. Drizzle a bit of olive oil and sprinkle with salt. Roast for about 45-60 minutes or until tender and golden brown.
- Melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5 minutes. Set aside.
- Scoop the flesh into a blender, add the brown butter and sage, along with the broth. Blend until creamy, adjusting the broth as needed. Season with salt and pepper.
- Transfer the purée to a serving bowl. Garnish with crispy sage leaves, toasted pumpkin seeds, or Parmesan cheese. Serve warm.
Notes
Consider adding splashes of lemon juice or different herbs to customize the flavor. This purée pairs well with roasted meats or a light salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg