Roasted Butternut Squash With A Sage Honey Butter Sauce – Roasted vegetables like this butternut squash have an undeniable sweetness about them. The roasting process brings out the natural sugars and they caramelize ever so beautifully around the edges. Normally, I’m quite happy with them in that state alone. This recipe takes the taste of roasted butternut squash up a couple of levels with a decadent sage honey-butter sauce. It’s one of those “company worthy” side dishes that I have tucked away in my recipe file for special guests.
Even though butternut squash has a soft and buttery texture when cooked, it can be a challenge to peel. If you’re fortunate enough to have cubed squash available in your Produce department, this is a great opportunity to take advantage of that product. Cook the sage honey-butter while the squash roasts, and drizzle over the top just before serving.
Roasted Butternut Squash With A Sage Honey Butter Sauce
- 3-4 lb cubed butternut squash cut into bite size cubes [around 8 cups]
- 1/4 cup olive oil
- sea/kosher salt
- black pepper
- Sage Honey-Butter Sauce:
- 1/2 cup [1 stick] salted butter
- 6 small fresh sage leaves chiffonade [see cook's note]
- 1/2 cup honey
- 1 Tbsp grated orange zest
- 2 Tbsp fresh orange juice
- Preheat the oven to 425°F and spray a baking sheet liberally with cooking spray.
- Toss the cubed butternut squash with the olive oil then arrange in a single layer on the baking sheet. Sprinkle with sea/kosher salt and black pepper to your taste.
- Place into the preheated oven and bake for 25 minutes.
- Increase the oven temperature to 450°F. Stir, then continue to roast for another 15-20 minutes until golden.
- To make the sauce: in a heavy bottomed saucepan over medium-low heat, melt the butter.
- Add the remaining ingredients and simmer over low heat until dark amber in color. The sauce should be reduced and thickened to the consistency of syrup. Around 20 minutes.
- Keep warm until serving.
- To serve, drizzle the roasted squash with the sage honey-butter sauce, and garnish with additional sage and freshly grated orange zest.
Chiffonade: Stack the sage leaves one on top of the other and roll into a tubular shape. Use a sharp knife and cut into thin ribbons.