Brown Butter Sage Buttercup Squash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 574
- Total: 45 min
- Active: 5 min
Ingredients
1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh sage
Directions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
- Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.