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Roasted Butternut Squash with Brown Butter and Sage

No matter where you live, I am betting that fall is in the air. The leaves may be turning as the days get shorter which calls for fall flavors like butternut squash and sage. Top it off with some brown butter and this dish is good enough for a quick weeknight dinner yet delicious enough to be included in a spectacular holiday meal. So what are you waiting for? David said this was one of the best things I have made in a long time. And he would know.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Author The Cowgirl Gourmet adapted this recipe from "Good Food, Good Life" cookbook by Curtis Stone


  • 1 medium-size butternut squash washed, peeled and sliced intro strips
  • 2 tablespoons olive oil
  • Sea salt and pepper to season before baking
  • 2 tablespoons butter or vegan butter small cubes
  • 1/4 cup sage thinly sliced


  1. Preheat the oven to 425 degrees.

  2. On a large and heavy baking sheet lined with parchment paper, place the butternut squash and drizzle with olive oil. Toss to coat and arrange each slice of squash flat on the baking sheet so it gets well caramelized. Sprinkle with salt and pepper.

  3. Place in the oven for 30 minutes.

  4. Remove the baking sheet from the oven and dot the butternut squash with the butter cubes.

  5. Then scatter the sage over the squash and place the baking sheet back in the oven for 15-20 minutes, or until the squash is equally tender and golden.

  6. When the squash is done, season again with a little more salt and pepper and serve immediately.