Easy Roasted Winter Squash Recipe With Vanilla Brown Butter & Sage by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Not a fan of sage? Use another herb like rosemary, parsley, basil or thyme. This is the perfect Thanksgiving side dish recipe.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 6 - 8 ounces unsalted butter, at room temperature
- 1 vanilla bean, cut open and seeds scraped
- ground cloves
- 4 pounds mixed squash, such as Delicata, Red Kuri and Kabocha squash scrubbed, seeded and sliced 1/2-inch thick
- sage leaves
- 1/4 cup olive oil
Here’s how to make it:
- In a small saucepan, combine the butter and vanilla bean pod with the seeds, 1 fresh sage leaf and a tiny pinch of ground cloves. Cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 to 8 minutes. Discard the vanilla bean.
- On a baking sheet, drizzle the squash and a few sage leaves with the vanilla-infused browned butter and season with salt and pepper. Toss to coat.
- Place in a 400-degree F preheated oven on the middle rack and roast for about 25 minutes, gently turning once, until the squash is golden brown and tender. Discard the sage.
- In a small saucepan, heat the olive oil. In batches, fry about 12 sage leaves over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain. Scatter the fried sage over the squash. Adjust seasonings with salt and pepper. Serve immediately.
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