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Butternut Squash with Brown Butter Sage Sauce

  • Author: Michelle Hilton

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Ingredients

  • 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

Instructions

  1. 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.


Nutrition

  • Serving Size: 4
  • Calories: 204
  • Sugar: 0
  • Sodium: 42
  • Fat: 23
  • Saturated Fat: 15
  • Unsaturated Fat: 7
  • Trans Fat: 1
  • Carbohydrates: 0
  • Protein: 0
  • Cholesterol: 61