Butternut squash is a beautiful, sweet and satisfying side dish at any time, and especially appropriate alongside a roast turkey or even a pork roast. Roasting the squash brings out the sugars and renders the cubes a little crunchy on the edges. Tossing them in a browned butter sauce flavored with fresh sage leaves puts this dish over the top.
1 large butternut squash, peeled, seeds removed, and cut into 1” chunks
3 tablespoons olive oil
4 tablespoons butter
About 10 fresh sage leaves
Preheat oven to 400.
Place the squash cubes on a rimmed baking sheet. (I line it with parchment to make clean up easier.) Drizzle the squash cubes with olive oil and toss to coat them evenly. Season generously with salt and freshly ground pepper.
Place in oven and set timer for 20 minutes. When timer sounds, remove pan, stir squash to turn browned sides up, and return to oven.
Re-set timer for 15 minutes.
While squash is cooking, melt butter in small skillet over medium heat. Continue to cook just until butter solids begin to change color. Add sage leaves. Cook for an additional minute or two, stirring, and removing pan from heat as soon as sage looks a little crispy and butter is golden brown.
Check butternut squash for doneness when timer sounds and return to oven for an additional 5 minutes if necessary.
When squash is tender, pour into a serving dish and pour sage butter over. Stir to combine. Serve immediately.