Ina's Roasted Butternut Squash with Brown Butter & Sage
I'm 4 recipes into this project, and they all fall into the category of "make again." This butternut squash, though? Make again...and again...and again...you get the point. Holy moly squashatollee. This will be the only way I make butternut squash going forward. There will always be brown butter with sage. Honestly. OMG.
Let's break it down.
The usual prep for a butternut squash with peeling and scooping out the seeds, but instead of chopping into pieces, all you have to do is slice it. Again, this will be the way I roast butternut squash going forward. So much easier than chopping! Besides chopping up the sage, the rest was pretty simple.
Ina's recipe says to cook these in a 400 degree oven for 25-30 minutes. I let mine go for about 35 minutes. I also had my oven on "bake," even though there is a "roast" function, mainly because most ovens only have the "bake" option. In the future, I'd probably increase the temp to 425 on the "roast" function, because I want to make sure the squash has a nice caramelization. It is important to flip the squash halfway through cooking so they get brown on both sides.
The brown butter was easy - over medium heat, melt it and add the sage, red pepper flakes, salt, and pepper and let cook until there is a nutty aroma. It took about 7-8 minutes and can be done while the squash is finishing up.
Honestly, I wasn't expecting this to be as good as it was. I mean, it sounds delicious, but I thought "how good could it be?" I thought the lemon zest might be a bit gratuitous, but it really added such a fresh bite of citrus to counteract the sweet, that it can't be left out. This recipe is reason enough to run out and buy this cookbook.
5 out of 5 Lollipops. If I could give it 6, I would.