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This delicious butternut squash is roasted to perfection and then tossed in a savory brown butter sauce with flavorful, crispy fried sage.
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Fried Sage Butternut Squash Tossed in Brown Butter

This delicious butternut squash is roasted to perfection and then tossed in a savory brown butter sauce with flavorful, crispy fried sage.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 219kcal

Ingredients

  • 1 1/2 Tbsp. olive oil
  • 3 lb. butternut squash
  • 1 lb. mushrooms
  • 1/4 cup butter
  • 1/2 oz. sage leaves (about 25 - 30 leaves)
  • salt and pepper

Instructions

  • Preheat oven to 425° F (218° C). 
  • Cut off ends and half squash lengthways. Scoop out seeds and stringy parts and discard. Peel squash with a sharp knife and then cut into 1 inch cubes/pieces.*
  • Toss squash pieces in 1 Tbsp. oil and season generously with salt and fresh cracked black pepper. Lay squash out in a single layer on a baking sheet and place in oven for 20 minutes.
  • While the squash is roasting, rinse and halve mushrooms. Toss in remaining 1/2 Tbsp. oil and season with salt and pepper. Remove squash from oven after 20 minutes and flip pieces over using a long flat spatula. 
  • Add mushrooms to pan and roast for 20 additional minutes, or until squash pieces are cooked through and mushrooms are starting to brown. 
  • During this last portion of cooking time, melt butter in a small sauce pan over medium heat. Add sage leaves and stir several times per minute for 2-3 minutes until sage starts to turn crisp and butter starts to brown. Remove from heat and set aside. If sage leaves get crisp before the butter has reached a nice light brown shade with a nutty aroma, remove them using a slotted spoon and continue cooking butter until it is lightly browned.
  • Remove squash and mushrooms from oven and gently toss together with the sage leaves and brown butter. Season with additional salt and pepper if needed and serve.

Notes

*To make squash easier to peel, microwave for 2 minutes. Also, you don't need to throw butternut squash seeds out. They can be roasted just like pumpkin seeds! 

Nutrition

Calories: 219kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 1038mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24345IU | Vitamin C: 49.3mg | Calcium: 113mg | Iron: 2mg