Roasted Winter Squash with Herbed Brown Butter

You can use any winter squash in this recipe. Just make sure your slices are similar in size so they cook at the same rate.

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Serves 6

  • 1 butternut squash, peeled, halved lengthwise and seeded

  • 1 kabocha squash, peeled, halved and seeded

  • 3 T olive oil

  • 1⁄2 t kosher salt

  • Black pepper

  • 4 T butter (or use olive oil if vegan)

  • 1 t chopped fresh rosemary

  • 1 t chopped fresh sage leaves

  • 1 t chopped fresh thyme leaves

  • 1⁄8 t smoked paprika

  • 1⁄8 t crushed red pepper flakes

  • Chopped herbs for garnish (parsley, thyme, sage)

Preheat oven to 425.

Cut both squashes crosswise into 1⁄2” slices. Place slices on a sheet pan lined with parchment. Sprinkle lightly with salt and pepper. Roast for 20-25 minutes, until tender and beginning to brown. Remove from the oven and transfer squash to a serving platter.

In a medium sauté pan, melt butter and add herbs, paprika, red pepper flakes, a little salt and pepper. Cook until the butter begins to brown and give off a nutty aroma, occasionally swirling the pan. Remove from the heat. Spoon over the squash, sprinkle some more herbs on top and serve.

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