Roasted Winter Squash with Vanilla Butter

1. 1

   Preheat the oven to 425.

2. 2

   In a small saucepan, combine the butter and vanilla bean and seeds and cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 minutes.

3. 3

   Discard the vanilla bean.

4. 4

   On a baking sheet, drizzle the squash and sage sprigs with the vanilla browned butter, season with salt and pepper and toss to coat.

5. 5

   Roast for about 25 minutes, turning once, until the squash is golden in spots and tender.

6. 6

   Arrange on a serving platter.

7. 7

   Discard the sage sprigs.

8. 8

   In a small saucepan, heat the olive oil.

9. 9

   In batches, fry the sage leaves over moderate heat, stirring, until crisp, about 2 minutes.

10. 10

    Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain.

11. 11

    Scatter the fried sage over the squash and serve.

* Per serving · 4 servings · Values may vary.