Roasted Butternut Squash with Brown Butter and Sage

Name: Roasted Butternut Squash with Brown Butter and Sage
Ingredients: 2 pounds butternut squash; 2 tablespoons good olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons unsalted butter; 1 tablespoon chopped fresh sage leaves; 1/8 teaspoon crushed red pepper flakes; finely grated lemon zest

Roasted Butternut Squash with Brown Butter and Sage

Ina Garten

Modern Comfort

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Course Side Dish, Vegetable

Servings 4 people

Ingredients

2 pounds butternut squash
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon chopped fresh sage leaves
1/8 teaspoon crushed red pepper flakes
finely grated lemon zest

Instructions

Preheat the oven to 400 degrees.
Peel the butternut squash and halve it lengthwise. Remove and discard the seeds and slice the squash crosswise 1/2 inch thick. Place the squash in a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 inch black pepper. Toss together and spread out the slices in one layer. Roast for 25 to 30 minutes, tossing occasionally until browned and tender.
Meanwhile, melt the butter in a small (8-inch) sauté pan over medium heat. Add the sage, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat.
Place the squash on a serving plate. Gently reheat the brown butter and spoon it over the squash. Lightly sprinkle some lemon zest on top, sprinkle with salt, and serve hot.