Maple Butternut Squash with Sage Butter
"This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes."
- Ready In:
- 1hr 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
- salt & freshly ground black pepper
- 2⁄3 cup maple syrup
-
Sage butter
- 8 tablespoons salted butter
- 12 leaves fresh sage, finely slivered
directions
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.
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Reviews
-
The sweetness of the potatoes and maple syrup with the spice of sage go wonderful together.I made this with a mixture of sweet potatoes, butternut and white baking potatoes. I didn`t mash left in cubes. -
Excellent!I made this the day before and reheated it in the microwave. I had no problem with the liquid absorbing too quickly. I didn't think I would need all the butter but after the juices reabsorbed the squash was very dense and the butter lightened the texture. The roasted butternut and maple flavor was wonderful and the sage was the perfect offset. Thanks Kimke for this great recipe. -
Excellent! The flavor of this squash was so intense - just delicious with the sage butter. Simple, yet elegant. I did not mash my squash, but just drizzled the butter over the roasted chunks. Note: Watch carefully when you are waiting for the liquid to absorb after removing the foil - this took very little time for me, probably only 5-10 minutes. -
My girls liked this as much as we did. I love a recipe that allows me to use my fresh sage leaves. We were microwaving a squash as I looked up a recipe so after we mashed the cooked squash, we added the bit of maple syrup we had, then some corn syrup til sweet then blended in about half the of sage butter mixture since we didn't start off with 3 lbs. I would love to try this roasting as instructions say since the carmelization would add a different level of taste to this dish. Goes in the make again file.
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A delicious contrast of sweet & savoury! Aside from scaling in half, I followed the directions verbatim and left the squash in chunks. It was a great side to baked taters & grilled steak. Thanx Kimke!
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RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
