I love sage and butternut squash! Butternut Squash is readily available in early fall through winter, is a pear-shaped squash with a sweet nutty flavor. Freeze butternut squash in cubes and you have an impromptu and nourishing side dish that can be ready to eat in minutes.
4 c. of beautiful butternut squash, peeled, seeded and cubed. I find the easiest way to peel butternut squash is with a vegetable peeler. Using a knife is difficult and can be dangerous.
3 tbsp. salted butter
Three or four of sage leaves
1/2 c. roughly chopped pecans
Kosher salt and freshly ground pepper to taste
Place your butter and sage in a saucepan and cook over medium heat. Be sure to stay to whisk constantly. You will begin to see the milk solids foam up and then become a lovely golden brown. Before it browns completely add your pecans. Remove from the heat as soon as they begin to brown. The butter will burn up quickly, so be sure to pan attention.
Remove the sage leaves and add the beautiful cubes of butternut squash to the pan. Be sure each cube is coated in the brown butter. Cook for a few minutes until the edges of the squash have browned then cover ad dcook about 15-20 minutes or until tender. Garnish with sage leaves.
Variation: You can substitute rosemary or thyme for the sage as well!
Tip: This can also be used a the base in a Butternut Soup if you omit the pecans, puree with a little cream. Roasted garlic adds a lovely flavor to a Roasted Butternut Squash Soup, too!
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