Roasted Garlic Squash with Crispy Sage Brown Butter

Name: Roasted Garlic Squash with Crispy Sage Brown Butter
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1/2 c. peeled garlic cloves; 4 tsp. extra-virgin olive oil; 1 butternut squash; 1 tsp. kosher salt; 1/4 tsp. Freshly ground pepper; 5 tbsp. unsalted butter; 24 fresh sage leaves

By Frank P. MelodiaPublished: Oct 20, 2009

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Roasted with garlic cloves, drizzled with nutty brown butter, and topped with crispy sage leaves, this squash smells as good as it tastes.

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Yields:: 8
Prep Time:: 20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Cal/Serv:: 155

Ingredients

1/2 c. peeled garlic cloves
4 tsp. extra-virgin olive oil
1 butternut squash
1 tsp. kosher salt
1/4 tsp. Freshly ground pepper
5 Tbsp. unsalted butter
24 fresh sage leaves

Directions

1. Step 1Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
2. Step 2Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter.
3. Step 3Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.