This weekend we went to go pick out some pumpkins for the front porch and ended up getting a whole variety of squash (and apples) at the farmers market. Delicata squash is one of my favorite kinds because it’s relatively easy to slice and you can eat the peel. Serve this with any roasted or stewed meats or serve it over rice, quinoa or leafy greens with a drizzle of balsamic vinaigrette.
- Preheat oven to 450.
- Place squash, olive oil, honey, salt and pepper on a rimmed baking sheet and toss to coat. Roast for 20 minutes or until the squash is tender and golden brown, flipping the squash halfway through baking.
3. When the squash is almost ready, melt the butter in a small frying pan over medium heat until it’s golden brown and nutty. Add sage and continue to cook until the sage begins to crisp. Once that happens, remove the pan from heat.
4. Pour the browned butter mixture over the roasted squash. Transfer to a serving dish and garnish with toasted pine nuts, if desired.
Roasted Squash with Browned Butter and Crispy Sage
Serves 4
All you need:
2 delicata squash, cut into 1/2-inch thick slices and seeds removed (I used a paring knife to remove the seeds)
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
12 fresh sage leaves
Toasted pine nuts, for garnish (optional)
All you do:
- Preheat oven to 450.
- Place squash, olive oil, honey, salt and pepper on a rimmed baking sheet and toss to coat. Roast for 20 minutes or until the squash is tender and golden brown, flipping the squash halfway through baking.
- When the squash is almost ready, melt the butter in a small frying pan over medium heat until it’s golden brown and nutty. Add sage and continue to cook until the sage begins to crisp. Once that happens, remove the pan from heat.
- Pour the browned butter mixture over the roasted squash. Transfer to a serving dish and garnish with toasted pine nuts, if desired.