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Brown Butter Sage Roasted Butternut Squash with Pecans

Brown butter sage roasted butternut squash with pecans pairs tender, browned squash with crisp, fragrant pecans. Roast the squash at 425°F, then finish it with nutty browned butter and fresh sage.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the brown butter sage pecans
  • 4 tbsp unsalted butter
  • 1 tbsp sage chopped fresh
  • 0.5 cup pecans chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 small skillet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, salt, and pepper.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 25 to 35 minutes, turning the squash halfway through, until tender and browned at the edges.
Make the brown butter sage pecans
  1. While the squash roasts, melt the butter in a small skillet over medium heat, swirling the pan occasionally, for 3 to 5 minutes until the butter foams and its milk solids turn golden brown.
  2. Add the sage and pecans and cook, stirring, for 1 minute, until fragrant.
Finish the dish
  1. Transfer the roasted squash to a serving bowl.
  2. Pour the brown butter sage pecans over the squash and toss gently to coat.

Notes

For the deepest flavor, watch the butter closely and remove it from the heat as soon as the milk solids turn golden brown. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 3 months. For a dairy-free version, use vegan butter.