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Brown Butter Mashed Butternut Squash with Crispy Sage Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Brown Butter Mashed Butternut Squash is a rich and flavorful side dish combining roasted butternut squash with nutty browned butter and crispy sage leaves. Enhanced with warm spices like cinnamon and nutmeg, and optionally sweetened with maple syrup and softened with heavy cream, this comforting recipe offers a perfect balance of savory, sweet, and aromatic flavors, ideal for fall and holiday meals.

Ingredients

Brown Butter & Sage

  • 1/4 cup unsalted butter
  • 10 fresh sage leaves

Mashed Butternut Squash

  • 3 pounds butternut squash (about 1 large or 2 small)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup (optional)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream (optional)
  • salt and pepper (to taste)

Instructions

  1. Brown Butter & Crispy Sage: In a shallow pan, melt the butter over medium heat, stirring occasionally. Add the sage leaves and watch closely as the butter develops brown specks and releases a nutty aroma.
  2. Remove Sage Leaves: When the sage leaves become crispy, carefully remove them and set aside to maintain their texture.
  3. Finish Browning Butter: Let the browned butter cook just a few seconds more after seeing brown specks, carefully monitoring to prevent burning. Remove from heat immediately and pour into a small bowl to stop the cooking process.
  4. Prepare Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds, discarding them.
  5. Roast Squash: Drizzle the flesh of the squash lightly with olive oil, kosher salt, and black pepper. Place on the prepared baking sheet and roast for 45 to 60 minutes until the flesh is very tender and easily scoops with a spoon.
  6. Scoop Out Flesh: Remove from oven and let cool slightly until safe to handle. Scoop the cooked flesh out of the skins and transfer it to a large mixing bowl.
  7. Mix Ingredients: Add the browned butter, nutmeg, cinnamon, and optional maple syrup to the squash. Use a hand mixer or potato masher to mash the squash until smooth and creamy.
  8. Add Cream: Slowly drizzle in the heavy cream, adjusting the amount as needed to reach your preferred consistency.
  9. Season & Serve: Taste and adjust salt and pepper to your preference. Top the mashed squash with the crispy sage leaves and serve warm.

Notes

  • Watch the butter carefully when browning to avoid burning—it can happen quickly once it starts to brown.
  • Maple syrup and heavy cream are optional but add sweetness and creaminess to balance the dish.
  • Sage leaves can be substituted with fresh thyme for a different herbaceous note.
  • Use a hand mixer for a smoother consistency or a potato masher for a more rustic texture.
  • This dish pairs well with roasted meats or can be enjoyed as a vegetarian main with a side salad.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://sarabaking.com/brown-butter-mashed-butternut-squash-with-crispy-sage-recipe/