📝 About This Recipe
This dish celebrates the quintessential flavors of autumn, combining the natural sweetness of roasted butternut squash with the earthy, aromatic punch of fresh sage. High-heat roasting caramelizes the squash's natural sugars, creating a velvety interior and charred, golden edges that are further elevated by a nutty brown butter finish. It is a sophisticated yet comforting side dish that perfectly captures the essence of rustic harvest cooking.
🥗 Ingredients
The Squash Base
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (high quality for roasting)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cinnamon (ground)
The Sage & Butter Glaze
- 4 tablespoons Unsalted Butter (high-fat European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole, stems removed)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
- 2 cloves Garlic (smashed and peeled)
For Garnish
- 1/4 cup Toasted Pecans (roughly chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and acidity)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even heat distribution.
-
2
Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone mat to prevent the honey glaze from sticking later.
-
3
In a large mixing bowl, toss the cubed butternut squash with the olive oil, kosher salt, black pepper, and ground cinnamon until every piece is evenly coated.
-
4
Spread the squash onto the prepared baking sheet in a single layer. Ensure the pieces aren't touching; overcrowding will cause them to steam rather than roast.
-
5
Slide the tray into the oven and roast for 25-30 minutes. Halfway through, use a spatula to flip the squash pieces to encourage browning on all sides.
-
6
While the squash roasts, place the butter and smashed garlic cloves in a small light-colored saucepan over medium heat.
-
7
Once the butter melts and begins to foam, add the whole sage leaves. Cook for 3-4 minutes, swirling the pan occasionally.
-
8
Watch closely as the butter turns a golden amber color and smells nutty. The sage leaves should become crisp and translucent. Remove from heat immediately to prevent burning.
-
9
Remove the garlic cloves and discard. Stir the honey and apple cider vinegar into the warm brown butter until fully incorporated.
-
10
Once the squash is tender and has dark golden edges, remove the tray from the oven.
-
11
Drizzle the brown butter and honey mixture over the hot squash directly on the baking sheet, ensuring the crispy sage leaves are distributed evenly.
-
12
Gently toss the squash with a spatula to glaze every piece, then return to the oven for 5 additional minutes to set the glaze.
-
13
Transfer the roasted squash to a warm serving platter.
-
14
Garnish with the toasted pecans, pomegranate arils, and a final sprinkle of flaky sea salt before serving immediately.
💡 Chef's Tips
Choose a squash with a long neck for easier peeling and more uniform cubes. Make sure the squash is completely dry before tossing with oil to achieve maximum crispiness. Use a light-colored pan for the butter so you can accurately monitor the color change to avoid burning. If you don't have honey, maple syrup makes a fantastic vegan-friendly substitute with a deeper flavor profile. Don't skip the vinegar; that tiny hit of acidity cuts through the richness of the butter and the sweetness of the squash.
🍽️ Serving Suggestions
Pair this with a roasted chicken or a holiday turkey for a classic autumnal feast. Serve alongside a crisp arugula salad with a lemon vinaigrette to balance the savory notes. A chilled glass of buttery Chardonnay or a dry hard cider complements the roasted flavors beautifully. Leftovers are excellent tossed into a warm grain bowl with farro and goat cheese. For a vegetarian main, serve this over a bed of creamy polenta or thick Greek yogurt.