Squash with Browned Butter and Sage

Squash with brown butter and sage is savory and luscious and a great side dish for any Fall meal!

Squash with brown butter and sage

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 Β 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 1/2 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.Β  Now go get squashin’!

Squash with brown butter and sage
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Squash with Browned Butter and Sage

  • Author: Abbe Odenwalder
  • 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

Scale

4 c of your favorite squash, steamed and baked as above
1/3 c of fresh sage leaves
4 T of butter
24 T of chives
3/4 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 1/2 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.

Keywords: squash. side dish, browned butter, sage, Thanksgiving, fall food

More to Try:
Simple Pumpkin Baked Oatmeal
Smoky Pumpkin Hummus
Pumpkin Chipotle Soup

Pin for later:

Squash with Browned Butter and Sage

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  • Nadya
    November 11, 2015 at 1:43 pm

    I love butternut squash

  • helenlam
    November 6, 2015 at 5:01 pm

    Kabocha is my favorite

  • Ashley Kolpak
    November 6, 2015 at 11:30 am

    I love acorn squash!
    [email protected]

  • Linda
    November 6, 2015 at 5:46 am

    I am a Pinterest follower @cbythesea5

  • Linda
    November 6, 2015 at 5:46 am

    I like butternut squash best!
    cbythesea5 at gmail dot com

  • traveler
    November 5, 2015 at 7:06 pm

    Subscriber. saubleb(at)gmail(dot)com

  • traveler
    November 5, 2015 at 7:05 pm

    Spaghetti Squash with basil, and marinara sauce.. saubleb(at)gmail(dot)com

  • Maureen | Orgasmic Chef
    November 5, 2015 at 7:26 am

    Butternut is pumpkin here and didn't that take me a long time to remember. πŸ™‚ I could live on brown butter and sage. πŸ™‚

  • denisekonkel
    November 5, 2015 at 6:42 am

    Following on instagram

  • denisekonkel
    November 5, 2015 at 6:41 am

    Buttnernut squash. I love to roast it and sprinkle cinnamon on top

  • DeniseL
    November 4, 2015 at 4:02 pm

    I follow on pinterest as deniseleb.

  • DeniseL
    November 4, 2015 at 4:02 pm

    I'm an email subscriber!

  • DeniseL
    November 4, 2015 at 4:01 pm

    Acorn squash is my favorite squash!
    dmarie824 at aol dot com

  • valerie
    November 4, 2015 at 1:01 pm

    i follow you on twitter as @mamasobus !

  • valerie
    November 4, 2015 at 1:01 pm

    i love butternut squash! (specifically pureed and used to make pasta sauces!) mmm πŸ™‚

  • kenny hall
    November 4, 2015 at 6:22 am

    following on pinterest

  • kenny hall
    November 4, 2015 at 6:22 am

    Acorn squash

  • Dianne Hall
    November 3, 2015 at 6:47 am

    Following on Instagram @kidscountryclub1

  • Dianne Hall
    November 3, 2015 at 6:47 am

    Spaghetti squash..I love it

  • Juliana
    November 2, 2015 at 10:11 pm

    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 πŸ™‚

  • Biz
    November 2, 2015 at 7:42 pm

    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
    November 2, 2015 at 2:47 pm

    My fave is kabocha squash

  • Liz Berg
    November 2, 2015 at 9:43 am

    Simple and perfect. My favorite is probably pumpkin πŸ™‚

  • Kristen
    November 2, 2015 at 8:03 am

    I follow on Twitter @rubylorikeet

  • Kristen
    November 2, 2015 at 8:02 am

    I love butternut squash.

  • Susan DeVaux
    November 2, 2015 at 6:11 am

    I follow you on Instagram & pinterest!

  • Susan DeVaux
    November 2, 2015 at 6:10 am

    My favorite squash is Butternut..love making butternut squash soup.

  • Cheri Savory Spoon
    November 1, 2015 at 10:47 pm

    I Abbe, butternut is my favorite, hope you had a nice Halloween. Take care!

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    November 1, 2015 at 2:45 pm

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    November 1, 2015 at 2:44 pm

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  • Ali
    November 1, 2015 at 2:43 pm

    Butternut squash is my favorite squash!

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    November 1, 2015 at 6:13 pm

    pinterest follower

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    November 1, 2015 at 6:12 pm

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  • latanya t
    November 1, 2015 at 6:12 pm

    I like yellow squash

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    November 1, 2015 at 2:24 pm

    I follow on Pinterest and Facebook πŸ™‚

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  • Tricia Buice
    November 1, 2015 at 2:23 pm

    I love the addition of sage in this recipe! My favorite is butternut squash – I can't help myself!

  • Sippity Sup
    November 1, 2015 at 2:02 pm

    Give me brown butter over brown sugar any day! Great recipe. GREG

  • Angie Schneider
    November 1, 2015 at 7:21 am

    I am a huge fan of all winter squashes. This sounds and looks really super, Abbe.

  • Nicki Joseph
    November 1, 2015 at 6:01 am

    Acorn squash..yummy- But this dish looks great!

  • Kitchen Riffs
    November 1, 2015 at 4:58 am

    Yup, squash is good stuff! Acorn is my favorite, but I'll eat them all. And do. πŸ˜‰ 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. πŸ™ We'll pawn it off on someone, I'm sure. πŸ˜‰ Good post — thanks.

  • denisekonkel
    November 1, 2015 at 4:51 am

    Spaghetti squash is my favorite!

  • Georgette C
    November 1, 2015 at 3:05 am

    This looks amazing! I can't wait to make it and try it. I might eat it all myself!

  • Georgette C
    November 1, 2015 at 3:05 am

    I follow on Facebook:
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    Thank you
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    November 1, 2015 at 3:04 am

    I subscribe to This Is How I Cook (3 years now!):
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  • Georgette C
    November 1, 2015 at 3:03 am

    My favorite squash is butternut squash!
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    November 1, 2015 at 1:25 am

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    November 1, 2015 at 1:25 am

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  • Stephanie
    November 1, 2015 at 1:24 am

    I love spaghetti squash – I use it all the time in place of pasta because it's lower in calories and healthier.

  • Karen Harris
    October 31, 2015 at 11:21 pm

    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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    October 31, 2015 at 11:03 pm

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    October 31, 2015 at 11:03 pm

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  • Sandra K321
    October 31, 2015 at 11:01 pm

    My favorite squash is butternut with a little maple syrup mixed in.
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