Ina Garten Roasted Butternut Squash With Brown Butter & Sage

Ina Garten’s Roasted Butternut Squash with Brown Butter & Sage is made with butternut squash, olive oil, unsalted butter, fresh sage, red pepper flakes, and lemon zest. This easy Roasted Butternut Squash recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 4 people.

This Roasted Butternut Squash with Brown Butter & Sage Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 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
• ⅛ teaspoon crushed red pepper flakes
• Finely grated lemon zest

How To Make Roasted Butternut Squash With Brown Butter & Sage?

1. Preheat the oven: Preheat your oven to 200°C (400°F).
2. Prepare the squash: Peel and halve the butternut squash lengthwise, remove seeds, and slice it crosswise into 1.3cm (½-inch) thick pieces.
3. Season and roast the squash: Place the squash on a baking sheet, drizzle with olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Toss to coat and spread in a single layer. Roast for 25-30 minutes, tossing occasionally, until golden and tender.
4. Make the brown butter: While the squash is roasting, melt the butter in a small pan over medium heat. Add sage, red pepper flakes, and a pinch of salt and pepper. Swirl the butter for 2-3 minutes until it turns golden brown and has a nutty aroma. Remove from heat.
5. Serve: Arrange the roasted squash on a serving platter. Reheat the brown butter if needed and drizzle it over the squash. Sprinkle lemon zest on top, add a pinch of salt if desired, and serve hot.

Recipe Tips:

• Cut the squash evenly: Make sure the butternut squash slices are all the same thickness to ensure even roasting.
• Use fresh sage: Fresh sage leaves give the best flavor, so avoid dried sage for this recipe.
• Watch the butter carefully: Butter can burn quickly, so keep an eye on it while browning to get a nutty, rich flavor.
• Toss the squash halfway: Turning the squash halfway through roasting helps it brown evenly on all sides.
• Add lemon zest right before serving: Adding lemon zest just before serving keeps its flavor fresh and vibrant, balancing the rich butter.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Roasted Butternut Squash cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: Let the squash cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Preheat the oven to 180°C (350°F). Place the squash on a baking sheet and warm for about 10-15 minutes until heated through.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 236
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 349mg
• Potassium: 1204mg
• Total Carbohydrate: 40g
• Dietary Fiber: 7g
• Sugars: 7g
• Protein: 4g

Try More Ina Garten Recipe:

• Ina Garten Charred Carrots
• Ina Garten Easy Sesame Noodles
• Ina Garten Ultimate Tuna Melts
• Ina Garten Slow-Roasted Tomatoes with Fennel
• Ina Garten Honey-roasted Delicata Squash
• Ina Garten Asparagus Cacio e Pepe