Description
Roasted butternut squash glazed with a mixture of maple syrup, brown butter, and fresh sage for a sweet and savory autumn side.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 10–12 fresh sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a large sheet pan with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the pan and roast for 20-25 minutes until light golden brown.
- While squash roasts, melt butter in a small skillet over medium heat until it begins to brown and smell nutty.
- Stir the maple syrup and fresh sage leaves into the browned butter and simmer for 1-2 minutes.
- Remove the squash from the oven and drizzle the maple-sage butter over the cubes, tossing gently to coat.
- Return to the oven and roast for another 10-15 minutes until the glaze is sticky and squash is tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American