Roasted Butternut Squash
INGREDIENTS:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 tbsp unsalted butter
- 8-10 fresh sage leaves
- 1/4 cup grated Parmesan cheese (freshly grated is best)
- 1 tbsp honey or maple syrup (optional for added sweetness)
- 1/2 tsp lemon zest (for brightness)
DIRECTIONS:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves once the butter is melted. Continue cooking until the butter turns a nutty brown color, and the sage leaves become crisp (about 4-5 minutes). Keep an eye on it to avoid burning the butter.
- Once the squash is roasted, transfer it to a serving dish. Drizzle the brown butter and crispy sage leaves over the squash. Sprinkle the grated Parmesan cheese on top and gently toss to coat.
- For added complexity, drizzle the squash with a bit of honey or maple syrup and sprinkle with lemon zest. This will bring a sweet and tangy contrast to the dish.
Pair with Clos du Bois Chardonnay.
