Oven-Roasted Squash With Vanilla Brown Butter & Sage Will Shake Up Thanksgiving by Chef Gigi Gaggero
Winter squash just begs to be roasted. Invite sage to the party and it becomes the perfect side dish to serve for Thanksgiving and other holiday gatherings (or just on a Wednesday). Not a fan of sage? Use another herb like rosemary, parsley, basil or thyme.
- 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 -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.