Brown Butter Sage Roasted Butternut Squash Recipe for Fall

The aroma of nutty brown butter mingling with earthy sage and the natural sweetness of roasted butternut squash is enough to transport you to a cozy autumn evening. This recipe has been my go-to for fall gatherings, cozy dinners, and even meal prepping for the week. It’s simple yet sophisticated, and honestly, it never fails to impress. Whether you’re hosting friends or just craving something warm and comforting, brown butter sage roasted butternut squash is the answer.

I first stumbled upon the idea of pairing brown butter and sage with squash during a holiday dinner brainstorming session. I’d been looking for a side dish that was festive yet easy to pull together, and after a few test runs, this recipe became a staple in my kitchen. It’s the kind of dish that makes you feel like a chef without requiring hours of prep. Plus, the combination of flavors is downright magical.

If you’re looking for a recipe that screams fall, is packed with flavor, and has just the right amount of elegance, you’re going to love this brown butter sage roasted butternut squash. Let’s dive into the details!

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in under 45 minutes, making it perfect for weeknight dinners or last-minute side dishes.
• Simple Ingredients: You only need a handful of pantry staples and fresh produce to create this dish. Nothing fancy or hard to find!
• Perfect for Fall: The warm flavors of sage and brown butter paired with roasted squash make it the ultimate autumn comfort food.
• A Crowd-Pleaser: Whether you’re serving picky eaters or foodies, this recipe always delivers rave reviews.
• Unbelievably Delicious: The nutty richness of brown butter and the caramelized sweetness of squash create a flavor combination that’s hard to beat.

Unlike many roasted squash recipes, this one takes things up a notch with the use of brown butter and fresh sage. The butter becomes wonderfully fragrant as it browns, while the sage crisps up, adding texture and depth. Together, they elevate the humble butternut squash into something truly special. Trust me, once you try this, it’s going to become a regular in your rotation.

What Ingredients You Will Need

This recipe is all about simple ingredients working together to create bold flavors. Here’s what you’ll need:

• Butternut squash: Peeled, seeded, and cut into 1-inch cubes. Fresh is best, but pre-cut squash works if you’re short on time.
• Unsalted butter: This is the star of the show for the brown butter. If you only have salted butter, reduce the added salt.
• Fresh sage: The earthy flavor of sage complements the sweetness of the squash beautifully.
• Olive oil: Helps the squash caramelize while roasting.
• Salt and pepper: Essential for seasoning—don’t skimp!
• Optional: Garlic powder: Adds a subtle savory kick if you’re a garlic lover.

If you need substitutions, you can swap out the butter for a plant-based alternative to make it dairy-free, or use rosemary instead of sage for a different herbaceous twist. The beauty of this recipe is its flexibility!

Equipment Needed

You don’t need much in the way of fancy equipment, which makes this recipe even more approachable. Here’s what you’ll need:

• Large baking sheet: A sturdy sheet pan is key to even roasting and caramelization.
• Sharp knife: Essential for peeling and cubing the butternut squash.
• Cutting board: A stable surface for prepping the squash.
• Small skillet: For browning the butter and crisping the sage.
• Tongs or a spatula: Helpful for tossing the squash mid-roast.

If you don’t have a small skillet, you can brown the butter in a saucepan instead. Just make sure it has a light-colored bottom so you can monitor the butter as it browns.

Preparation Method

1. Preheat your oven: Set it to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Prep the squash: Peel, seed, and cube the butternut squash into 1-inch pieces. Toss the cubes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
3. Roast the squash: Roast for 20 minutes, then flip the pieces using tongs or a spatula. Roast for another 15-20 minutes, or until the squash is tender and caramelized on the edges.
4. Brown the butter: While the squash is roasting, melt the butter in a small skillet over medium heat. Stir frequently until the butter turns golden brown and smells nutty—this takes about 4-5 minutes.
5. Add the sage: Toss the fresh sage leaves into the butter and let them crisp up for about 30 seconds. Remove from heat and set aside.
6. Combine flavors: Once the squash is done, transfer it to a serving bowl. Drizzle the brown butter and sage over the squash, tossing gently to coat.
7. Serve immediately: Enjoy warm for the best flavor and texture.

Pro tip: If the butter starts to foam excessively while browning, lower the heat slightly to prevent burning. And don’t walk away—brown butter can go from perfect to burnt in seconds!

Cooking Tips & Techniques

• Don’t overcrowd the pan: Make sure the squash cubes have enough space to roast evenly. If they’re too close together, they’ll steam instead of caramelize.
• Watch the butter: Browning butter requires patience and attention. Keep stirring and watch for the golden color and nutty aroma—it’s ready when you see little brown bits forming at the bottom.
• Use fresh sage: Dried sage won’t crisp up or provide the same flavor punch as fresh leaves.
• Season generously: Squash has a naturally mild flavor, so don’t be shy with the salt and pepper.
• Flip the squash: Turning the squash halfway through roasting ensures even caramelization on all sides.

If you’ve ever struggled with mushy or under-seasoned squash, these tips will help you achieve perfectly roasted, flavorful results every time!

Variations & Adaptations

• Dairy-free: Swap the butter for a vegan alternative, like Earth Balance, and enjoy the same nutty richness.
• Herb swap: Replace sage with thyme or rosemary for a different flavor profile. Thyme pairs wonderfully with squash too!
• Spicy kick: Add a pinch of red pepper flakes to the brown butter for a subtle heat.
• Sweet twist: Drizzle a little honey or maple syrup over the roasted squash before serving for added sweetness.
• Meal prep: Make a double batch and store leftovers for easy lunches throughout the week.

One of my favorite variations involves adding a sprinkle of parmesan cheese right before serving. The salty, savory flavor is a perfect complement to the brown butter and sage.

Serving & Storage Suggestions

This dish is best served warm, straight from the oven. Pair it with roasted chicken, pork chops, or a hearty grain like farro for a complete meal. It’s also lovely as a vegetarian main alongside a fresh green salad.

To store leftovers, let the squash cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze the squash for up to 2 months. Reheat in the oven at 375°F (190°C) until warmed through, or use a microwave for a quicker option.

Pro tip: The flavors deepen over time, so don’t be surprised if the leftovers taste even better the next day!

Nutritional Information & Benefits

Butternut squash is a nutrient powerhouse, packed with vitamins A and C, potassium, and fiber. It’s naturally low in calories and high in antioxidants, making it a healthy choice for any meal.

With the addition of sage, you get an anti-inflammatory herb that’s also rich in vitamins K and B. Brown butter adds indulgence but can be enjoyed in moderation as part of a balanced diet.

If you’re watching your carbs, this recipe fits well into a lower-carb meal plan when paired with lean protein or greens.

Conclusion

Brown butter sage roasted butternut squash is the perfect recipe for cozy fall evenings and festive gatherings. It’s easy to make, irresistibly delicious, and packed with seasonal flavors that everyone will love. Whether you’re a seasoned cook or just looking to try something new, this recipe is sure to become a favorite.

Give it a try and let me know how it turns out! I’d love to hear your thoughts, variations, or any special touches you added. Don’t forget to share this recipe with friends who appreciate a good fall dish—it’s a guaranteed hit. Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, you can use frozen squash, but fresh will yield better caramelization and texture. If using frozen, make sure to thaw and drain excess moisture before roasting.

Can I make this recipe ahead of time?

Absolutely! Roast the squash and prepare the brown butter sage mixture separately. Combine and reheat before serving.

What other herbs can I use besides sage?

Thyme, rosemary, or even parsley work well as substitutes. Each offers a slightly different flavor profile.

Can I skip browning the butter?

You can use regular melted butter, but the nutty flavor of browned butter adds a special touch that elevates the dish.

How do I prevent the squash from getting mushy?

Make sure to spread the squash out on the baking sheet and roast at a high temperature. Overcrowding or low heat can lead to steaming instead of caramelizing.

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