I love the browned butter, sage, and butternut squash combination. And, while I usually put this sauce over butternut squash ravioli , we are trying not to eat too many carbs for dinner, so ravioli is kind out. Butternut squash has quite a few carbs all by itself, so it doesn’t need the addition of pasta, and you still get a great flavor combination.
Butternut squash with Browned Butter Sage Sauce
yield: 4 servings
1 large butternut squash, peeled, seeded, and cut into bite sized chunks
1 stick butter
2 Tbsps. fresh sage, chopped
salt and pepper to taste
Boil the squash until tender enough to pierce with a fork (about 10 minutes). Brown butter. To brown butter, melt it in a medium sauce pan and continue cooking over medium heat until medium brown in color. This will take several minutes and the butter will go through two stages where it gets a white foamy top before it begins to brown. Remove from heat and immediately add sage. Pour over squash and serve while hot.
This recipe was shared on Foodie Friends Friday
I am pinning this one….There are tons of butternut squash getting ready in my garden. Perfect to share at Foodie Friends Friday. Thank you!
Savory Sweet says
I absolutely love butternut squash and am trying to slowly but surely change my husband’s opinion! This looks like a simple, delicious, quick side dish. Thanks for sharing on Foodie Friends Friday! Pinning for later and following your blog! 🙂
I have only tried butternut squash once ~ I like it but my husband didn’t but maybe he would like this recipe. Thanks for sharing on FFF.
Thanks!! This sounds so good! We love butternut squash, but I’ve only served it both oven roasted and pureed, and we’re ready for something different…Will give this a try!