Roasted butternut squash with crispy sage
One bag of frozen butternut squash becomes dinner when you roast it until the edges catch gold. Sage and garlic turn simple into something you'll want again next week.
About 130 calories a serving, 2 g protein, 5 g carbohydrate, 12 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
You need
To buy
- 8 leaves fresh sage
From your shelf
- 1 bag butternut squash
Staples
- 2 tablespoons butter
- 3 cloves garlic
- to taste salt
- to taste pepper
- Heat the oven to 425°F [220°C]. Spread the entire bag of butternut squash on a rimmed baking sheet and roast until the edges are caramelized and a fork pierces the tender flesh easily, about 18 to 20 minutes.
- While the squash roasts, mince 3 garlic cloves. Melt 2 tablespoons butter in a small skillet over medium heat, add the garlic and 8 whole sage leaves, and cook until the butter foams and the sage crisps, about 2 minutes.
- When the squash is done, transfer it to a serving bowl and pour the sage butter and all the browned bits over it. Toss gently, taste, and add salt and pepper as needed.
Note Swap sage for thyme if that's what you have. Leftovers keep in the fridge for three days and warm in a low oven or in the microwave. Serve alongside roasted chicken or with a fried egg stirred in for more body.
On the label
BUTTERNUT SQUASH.
Pictsweet Farms, frozen vegetables, serving 83 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as squash. Half of it left? Use up the squash.