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Roasted Delicata Squash Recipe Easy Brown Butter Sage Side Dish

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A cozy and elegant side dish featuring tender roasted delicata squash with nutty brown butter and crispy sage leaves. Perfect for fall and winter meals, this recipe balances sweet, savory, and earthy flavors with simple ingredients.

Ingredients

Scale
  • 2 medium delicata squash (about 1 ½ pounds or 700g), sliced into ½-inch half-moons (no need to peel)
  • 4 tablespoons (57g) unsalted butter
  • 10–12 fresh sage leaves, whole
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional: fresh lemon juice or grated Parmesan for finishing touches

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Wash the delicata squash, slice off the ends, cut in half lengthwise, scoop out seeds, and slice into ½-inch thick half-moons. No need to peel.
  3. In a large mixing bowl, toss the squash slices with olive oil, sea salt, and black pepper until lightly coated.
  4. Arrange the squash slices in a single layer on the baking sheet, cut side down if possible, leaving space between pieces.
  5. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
  6. While roasting, melt the butter in a small skillet over medium heat. Stir constantly until it foams and turns golden with a nutty aroma (3-5 minutes).
  7. Add the sage leaves to the browned butter and cook for 1-2 minutes until crispy but not burnt.
  8. Remove the squash from the oven and transfer to a serving dish. Drizzle the brown butter and crispy sage over the squash and toss gently to coat.
  9. Optionally, add a squeeze of fresh lemon juice or sprinkle grated Parmesan.
  10. Serve immediately while warm with silky butter and crisp sage.

Notes

Keep a close eye on the butter when browning to avoid burning. Use medium or medium-low heat and stir constantly. For extra crispy edges, roast uncovered and flip halfway through. You can swap sage for thyme or rosemary, and use plant-based butter for a vegan option. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet or toaster oven to maintain crispiness.

Nutrition

Keywords: roasted delicata squash, brown butter, sage, fall side dish, easy squash recipe, gluten-free, vegetarian, autumn recipe

Find it online: https://blairrecipes.com/roasted-delicata-squash-recipe-easy-brown-butter-sage-side-dish/