This dish captures the essence of fall. The squash is roasted until the edges are caramelized, then tossed in a decadent brown butter sauce infused with maple syrup and fresh sage.
Seasonal
35 Minutes
Nutty Finish
The Ingredients
- 1 large Butternut Squash (peeled & cubed)
- 3 tbsp Unsalted Butter
- 2 tbsp Pure Maple Syrup
- 1 tbsp Olive Oil
- 1 tsp Fresh Thyme or Sage (chopped)
- 1/2 tsp Salt & Black Pepper
- 1/4 cup Toasted Pecans (optional)
Step-by-Step Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and browned at the edges.
- Brown the Butter: While the squash roasts, place butter in a small light-colored saucepan over medium heat. Melt the butter, then continue cooking, swirling the pan constantly.
- The Scent of Success: Once the butter foams and you see tiny brown specks at the bottom (and it smells nutty), remove from heat immediately.
- Infuse the Sauce: Whisk the maple syrup and chopped herbs into the brown butter. The herbs will sizzle and release their oils.
- Combine: Transfer the roasted squash to a serving bowl. Drizzle the maple brown butter over the top and toss gently.
- Serve: Top with toasted pecans or a sprinkle of flaky sea salt for a gourmet crunch.
Chef’s Hint: Use a stainless steel or light-colored pan to brown the butter. It’s nearly impossible to see the brown specks in a dark non-stick pan, and butter goes from “browned” to “burnt” in seconds!
