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.
ROASTED BUTTERNUT SQUASH WITH CRISPY SAGE LEAVES – serves 6
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
Salt
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.
Enjoy!
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Wonderfully simple, I’ve already made your soup. It’s absolutely delicious. I am using your e-book to help me with a time line for Thanksgiving. It’s great.
apuginthekitchen recently posted…Holiday Dressing Or Stuffing
I am soooo happy to hear!! Have a great Thanksgiving, Suzanne!!
I like the combination of the squash with the sage.
Jovina Coughlin recently posted…Italian Culture – The Art of Public Service
It is delicious! I love sage – and I grow a lot of it. I even find it holds up in the winter with one of those pellon blankets on the garden.
I love sauteed sage leaves! They’re so good!
yummychunklet recently posted…3-Day Suja Juice Cleanse: Day 1
One of my faves too!
Delicious.
Rosemary Mullally recently posted…Smooth Criminal
It is!! Thank you!
You Beauty!! (That’s Australian for terrific!) I’ve been trying to come up with a butternut dish that would not only suit me but everyone else and this is it!
Maureen | Orgasmic Chef recently posted…3 Delicious Lunch Ideas For the Lazy Man
So glad to hear! This is a crowd pleaser!
This is a beautiful dish! I’m going to make it for sure. I make a butternut squash soup with crispy sage leaves quite often, but never thought to just roast the squash! Brilliant. Happy Thanksgiving.
And I make a butternut squash and bourbon soup that’s in my book and never thought of garnishing it with sage leaves! I usually put a drop of cream in each bowl but crispy sage leaves could definitely substitute. Thank you for the idea!! Have a great Thanksgiving!!
Happy Thanksgiving to you and your family.
Jovina Coughlin recently posted…Fall Family Favorites
Thank you Jovina!! Happy Thanksgiving to you and yours!
You did it again Mary Frances! I’m always looking for some extra veggie recipes around here, and this one looks delicious 😀
Francesca recently posted…Garlicky Peas with Rosemary + Pancetta
This is one of my favorite ways to have butternut squash. The combination of brown butter, sage and squash is just the BEST. But I’ve never added honey. That’s just a genius idea Mary Frances !
The Wimpy Vegetarian recently posted…(Gluten-Free) Pumpkin Pie Spoon Bread
The honey IS great!! And it is so good for you! I know you’ll like it.