Roasted Butternut Squash with Brown Butter Sage

Ingredients

• 1 butternut squash
• 1 1/2 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 tablespoons butter
• 6 fresh sage leaves, chopped

Instructions

1. 1
   Preheat the oven to 450 degrees F. Cut both ends of the squash. Discard the end pieces. Peel the skin of the squash with a vegetable peeler. Cut the squash in half vertically. Scoop the seeds and the stringy cavity from each half of the squash with a spoon. Turn the squash over, cut side facing down. Cut the squash in 1/2-inch slices. Place the squash in a ziplock bag and drizzle with the olive oil. Seal the bag and gently shake the bag to distribute the oil evenly. Place the squash slices on a baking sheet lined with parchment paper in a single layer. Season with the salt and pepper. Bake the squash for 20 minutes or until fork tender.
2. 2
   While the squash is baking, prepare the brown butter and crispy sage leaves. Heat a saute pan on medium-high heat. Add the butter. The butter will melt and change from pale yellow to a light amber honey color. The brown butter will also smell nutty. Do not leave unattended. Add the sage and reduce the heat to medium. The sage will change from a vibrant green to a very dark green. The sage is ready when it is paper thin crispy. Remove the pan from heat.
3. 3
   Pour the brown butter and sage over the roasted squash and serve.