Here is a warm side dish to enjoy in this early fall rain. The preparation coaxes the maximum caramelized flavor out of the butternut squash, which is finally on sale in many grocery stores. The brown butter adds a nutty bite, and the sage a savory depth of flavor. This dish would accompany a roast chicken or turkey well, or it could even be made into a lightly-sauced pasta.
1 butternut squash, peeled and cut into 3/4-inch cubes
1 sprig of sage, stemless
2 cloves of garlic, minced
1 tablespoon of olive oil
3 tablespoons of butter
- Heat the olive oil and 1/2 tablespoon of the butter in a sauté pan or skillet over medium high heat.
- Once the oil is hot, add the squash and sauté over medium high for about 5 minutes. Turn the heat to low and continue to cook the squash until it is browned on all sides and tender when pierced with a fork.
- A few minutes before the squash is done, add the minced garlic, a few sage leaves, and season with salt and pepper to taste.
- Remove the squash, garlic and sage from the pan and place in a serving dish, and discard the oil.
- Add the rest of the butter to the pan, and heat over medium high heat until the butter begins to brown. Add the remaining sage leaves, and let the butter brown fully. It should be deep golden brown in color, but not dark or burnt.
- Pour the brown butter and sage over the squash and serve.