Roasted Butternut Squash with Onions, Brown Butter and Sage

1. 1

   Preheat the oven to 400.

2. 2

   In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper.

3. 3

   Spread the squash on a baking sheet.

4. 4

   Roast for 1 hour, or until the squash and onions are tender and browned on the edges.

5. 5

   Transfer the vegetables to a serving bowl.

6. 6

   Set a small skillet over moderately high heat.

7. 7

   When it is hot, add the butter and cook until bubbling, about 3 minutes.

8. 8

   Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp.

9. 9

   Season the browned butter and sage with salt, pour over the squash and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.