I just realized that I have a lot of squash recipes both here at Daily Dish Magazine and on my own blog, From Calculus to Cupcakes. I really love squash – all types, so I eat it regularly, and of course, share it. Fall makes me think butternut squash, and this is one of my easy go-to squash recipes. It is easy, doesn’t have too many ingredients, but is oh so good!
This recipe calls for boiled squash, but you could just as easily roast it. It is the sauce that makes it so good. For some reason brown butter and sage is just perfect with butternut squash!
- 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.