Roasted Butternut Squash with Sage Brown Butter
- Preheat oven to 375° F.
- In a roasting pan, arrange the cut butternut squash cubes in a single layer and drizzle extra virgin olive oil all over. Sprinkle some salt and freshly ground black pepper all over and toss the squash in the roasting pan to evenly coat all the pieces with olive oil and salt and pepper. Rearrange into a single layer. Put into hot oven and roast for about 25 to 30 minutes. Roast until edges have caramelized and the tops of the squash are golden brown.
- Meanwhile, in a small fry pan, add the unsalted butter and melt over medium-high heat. Let the butter cook off the milk proteins. The butter will pop a little bit as it cooks. It is just the water and milk solids just cooking. You can also skim off the bubbles off the surface of the butter as it cooks. In about 10 minutes, the center will start to change into a golden brown. Do not leave the butter at this point. It burn within seconds if you’re not careful.
- Carefully slide in a few sage leaves and let them fry until crisp. About 30 seconds. Remove them to a clean kitchen towel to drain. The butter will now be a nice golden brown. Immediately strain the butter to a bowl and let it cool.
- When the butternut squash is done, check the seasoning again and add salt and pepper as needed. Plate the butternut squash into two small bowls. Drizzle the browned butter evenly between the two bowls, covering the butternut squash with the butter. Sprinkle each with pepitas and feta cheese. Place fried sage leaves on top of each bowl. Serve hot.