Squash with brown butter and sage is savory and luscious and a great side dish for any Fall meal!
Squash. That is what this post is about.
I'm not trying to squash Halloween or its importance, but after all a pumpkin is a squash.
But then squash is also a game and a drink and squashing can put down a rebellion. But I don't see any rebellions right now.
So it is that it seems a good day to celebrate the squash.
Be it acorn, spaghetti or kabocha; butternut, hubbard, delicata or turban.
And I could go on because there are a lot of squashes to regale you about.
Let's just say that eating a squash is a good thing. I've always loved squash even when it came in little white boxes that were kept hidden in the freezer.
These were then, without ceremony, dumped into a pot where they thawed and then were seasoned with margarine, dried chives and salt.
Well, at least they were at 1054 S. Wildwood.
I loved that dish that my mother "made" every fall.
She then moved on to buying real acorn squash, which she cut into little rings and served roasted with butter and brown sugar.
It doesn't take a lot to make squash taste good. Really, it doesn't.
Squash is good without a lot of extras and for that I applaud the squash; bearer of goodness and simplicity. We all need more of that in our life!
Squash is moving into the markets and from what I've seen it has been a banner year.
I love looking at the different colors and shapes and always go way overboard to find the right one.
Which of course I then cut up and eat! I really know how to squash the squash!
Whole Foods has a ton of them and lots of other great fall produce.
It is time to celebrate fall and start thinking Thanksgiving. After all it wouldn't be a holiday without squash on my table.
Yes, usually it is in the form of pie, but that is only because the sweet potato is so ugly that I felt sorry for it!
Truthfully I love a change from potatoes-and I love potatoes-but squash gives me a reason to get some extra health into my diet.
It is full of Vitamin C and A and tons of fiber. If you really want the skinny read more here.
Squash can be doctored up in so many ways, but I'm giving you the simple version.
Much like what my mom used to do; only better. Sorry, Mom! I like to steam my squash in the oven which makes it much easier to mash.
Just cut that bad boy straight down vertically, through the center. (Be careful and don't cut yourself!)
Scoop out the seeds. If you want roast the seeds, because all squash seeds can be roasted just like pumpkin seeds. In a large shallow pan, with not even a ½ inch of water, turn those halves over with the cut side down.
Now stick in the oven at 350 and bake until the squash is of desired doneness. How to tell? Just stick a fork in it! If it is soft, then your squash is done. I did this with a kabocha squash and it took about 45 minutes.
Now on to the recipe, if I can even call it that!
And if you need a few more and want to see some examples of different squashes, check out the Whole Foods site. Now go get squashin'!
Recipe
Squash with Browned Butter and Sage
- Prep Time: 45 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 - 8 Servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Squash with brown butter and sage is savory and luscious and a great side dish for any Fall meal!
Ingredients
4 c of your favorite squash, steamed and baked as above
⅓ c of fresh sage leaves
4 T of butter
2-4 T of chives
¾ to 1 c chicken broth or heavy cream or a mixture (I used the broth. :()
1 t salt or to taste
some fresh grindings of nutmeg - optional
Various garnishes that appeal to you: Crisp bacon, chives, sage, pomegranate seeds, maple syrup, pumpkin seeds, green onions. toasted walnuts or pecans, or even peanuts, fried onion strings, chipotle chilies, etc.)
Instructions
Steam and bake squash as below. I ended up with 4 cups, so adjust accordingly. It is very hard to make this "wrong."
Melt butter in skillet over medium high heat. Add sage leaves and try to keep them flat. You may have to flip them, but they will turn brown and crispy as the butter turns brown. Butter will start to sizzle. When it is brown, it will stop. Do not let it burn!Take sage leaves from skillet as they brown. (I could eat these all, sprinkled with a touch of salt.) Turn heat down to medium low.
Scoop squash from skin, place in skillet and mash gently. Now using an immersion blender, puree the squash and browned butter together. Slowly mix in the broth or cream or both. Add salt, sage leaves and chives or whatever flavors you prefer. Mix together until warm.
Garnish with your favorites!
P.S. This is great made ahead and warmed in the microwave. It saves on oven space for Thanksgiving!
Notes
I like to steam my squash in the oven which makes it much easier to mash. Just cut that bad boy straight down vertically, through the center. (Be careful and don't cut yourself!) Scoop out the seeds. If you want roast the seeds, because all squash seeds can be roasted just like pumpkin seeds. In a large shallow pan, with not even a ½ inch of water, turn those halves over with the cut side down. Now stick in the oven at 350 and bake until the squash is of desired doneness. How to tell? Just stick a fork in it! If it is soft, then your squash is done. I did this with a kabocha squash and it took about 45 minutes.
More to Try:
Simple Pumpkin Baked Oatmeal
Smoky Pumpkin Hummus
Pumpkin Chipotle Soup
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Nadya says
I love butternut squash
helenlam says
Kabocha is my favorite
Ashley Kolpak says
I love acorn squash!
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Linda says
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Linda says
I like butternut squash best!
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Spaghetti Squash with basil, and marinara sauce.. saubleb(at)gmail(dot)com
Maureen | Orgasmic Chef says
Butternut is pumpkin here and didn't that take me a long time to remember. 🙂 I could live on brown butter and sage. 🙂
denisekonkel says
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denisekonkel says
Buttnernut squash. I love to roast it and sprinkle cinnamon on top
DeniseL says
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DeniseL says
Acorn squash is my favorite squash!
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valerie says
i follow you on twitter as @mamasobus !
valerie says
i love butternut squash! (specifically pureed and used to make pasta sauces!) mmm 🙂
kenny hall says
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kenny hall says
Acorn squash
Dianne Hall says
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Dianne Hall says
Spaghetti squash..I love it
Juliana says
This is such a great side dish Abbe...I would love to make this using Kabocha squash...thanks for this easy and simple recipe.
Have a wonderful week ahead 🙂
Biz says
I just had butternut squash at a dinner - so simple, just roasted with a bit of olive oil, herbed bread crumbs and pine nuts - so good! Hope you had a great weekend Abbe!
karen says
My fave is kabocha squash
Liz Berg says
Simple and perfect. My favorite is probably pumpkin 🙂
Kristen says
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Kristen says
I love butternut squash.
Susan DeVaux says
I follow you on Instagram & pinterest!
Susan DeVaux says
My favorite squash is Butternut..love making butternut squash soup.
Cheri Savory Spoon says
I Abbe, butternut is my favorite, hope you had a nice Halloween. Take care!
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Ali says
Butternut squash is my favorite squash!
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latanya t says
I like yellow squash
Tricia Buice says
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I already subscribe 🙂
Tricia Buice says
I love the addition of sage in this recipe! My favorite is butternut squash - I can't help myself!
Sippity Sup says
Give me brown butter over brown sugar any day! Great recipe. GREG
Angie Schneider says
I am a huge fan of all winter squashes. This sounds and looks really super, Abbe.
Nicki Joseph says
Acorn squash..yummy- But this dish looks great!
Kitchen Riffs says
Yup, squash is good stuff! Acorn is my favorite, but I'll eat them all. And do. 😉 Good recipe -- thanks. Hope you had a decent turnout for Halloween. A bit of rain here, so not so many kids. Which means we have ALL THIS CANDY leftover. 🙁 We'll pawn it off on someone, I'm sure. 😉 Good post -- thanks.
denisekonkel says
Spaghetti squash is my favorite!
Georgette C says
This looks amazing! I can't wait to make it and try it. I might eat it all myself!
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Georgette C says
My favorite squash is butternut squash!
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Stephanie says
I love spaghetti squash - I use it all the time in place of pasta because it's lower in calories and healthier.
Karen Harris says
We do a lot of butternut squash ravioli with sage and brown butter at the store and I can attest to how good this flavor combination is. Great fall side.
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Sandra K321 says
My favorite squash is butternut with a little maple syrup mixed in.
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