Photo: Sorin Gheorghita
Roasted Butternut Squash with Brown Butter and Sage
5 ingredients
openrecipes
You can steam butternut squash on top of the stove, but the result doesn’t hold a candle to thick chunks of squash that have been roasted until caramelized and meltingly tender. When cloaked with nutty brown butter and crispy fried sage, it brings up visions of autumn. This scrumptious squash is excellent alongside pork.
Estimated Nutrition (whole recipe, rough)
229
Calories
0g
Protein
25g
Fat
2g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash (about 3 1/4 lbs.)
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 24 leaves fresh sage
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes