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Humans have been cultivating and reaping the nutritional benefits of squash since the birth of civilization. Winter Squash is rich in antioxidants and antiinflammatory compounds including high levels of α- and β-carotene and vitamin C, which are being studied for their role in cancer prevention. It is delicious prepared in myriad ways.
Shake off the autumn chill with this healthy and hearty recipe for Roasted Winter Squash with Browned Butter and Sage. It was sent to CCSA by our resident chef, Dr. Linda Doody.
“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.”
― Julia Child
Roasted Winter Squash with Browned Butter and Sage
Category
CCSA Blog
Healthy Eating
The America’s Test Kitchen Family Cookbook
The Editors at America’s Test Kitchen (2006)
Ingredients
- 2 Tbsp olive oil
- 2 pounds winter squash (1 medium or 2 small), halved lengthwise and seeded (butternut or kabocha are excellent, but acorn, buttercup, or delicata squash are also options)
- 6 Tbsp unsalted butter
- 6 fresh sage leaves
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Brush the oil over the foil and cut sides of the squash. Place the squash, cut side down, on the foil. Roast until a skewer inserted into the squash meets no resistance, about 40–50 minutes.
- When the squash is almost done, melt the butter in a small skillet over medium heat. Add the sage leaves (either whole or coarsely chopped) and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
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