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Butternut squash with crispy sage leaves in a white serving bowl.

I love butternut squash. I will be serving a butternut squash and bourbon soup for Thanksgiving as a first course. That recipe, is of course in my e-cookbook. (That soup is bowl-licking good. In fact, I just finished making it for Thursday – delish!) But this past week, I made one of my favorite recipes for a side dish – Roasted Butternut Squash with Crispy Sage Leaves. You roast the squash with onions, put on some good honey three quarters of the way into the roasting period and then top it with some browned butter and crispy sage leaves. It’s the perfect fall dish!

This past week, The New York Times dining section talked about how you must have something orange on your table for the Thanksgiving feast. I have my sweet potatoes with maple syrup and ginger, but you could easily have this dish too, if you’re making a different soup, as you wouldn’t want to repeat the vegetable in the meal.

Here’s my recipe to make and serve with LOVE.


One butternut squash – 2.75 – 3 lbs. – peeled, seeded and cut into 1” chunks
One large yellow onion, cut into 1” chunks
2 tbs. olive oil
Fresh ground pepper
2 tbs. honey
4 tbs. butter
36 large fresh sage leaves, washed and thoroughly dry

Preheat oven to 350 degrees. Combine squash and onion on a rimmed baking sheet. Drizzle on the olive oil, sprinkle on salt and pepper to taste. Toss all together thoroughly and roast in the oven for 30 minutes. Take pan out and toss again. Drizzle on honey and return the pan to the oven for 10 – 15 minutes more, until the squash is fork tender.

When squash is nearly done, melt the butter in small skillet or saucepan until really hot. Throw in the dry sage leaves and stir until butter is browned and leaves colored a bit.

Transfer squash to shallow bowl, so you have more surface area on top. Drizzle on the browned butter and distribute the crispy sage leaves. Serve immediately.