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