With just a handful of ingredients, this fall favorite is super easy to make and at the same time really comforting. The mild sweetness of butternut squash mingling with the rich nuttiness of brown butter and the delicate, woodsy aroma of sage is downright delicious. Cutting up butternut squash is a notoriously difficult task because of its thickness and density. The most important thing to remember when cutting winter squash is to keep the piece you are working on as stable as possible.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Using a serrated knife, cut off about 1/4 inch from the bottom of the squash and also from the stem end. Cut the squash crosswise in half to separate the neck from the bulb. Stand the squash halves upright on a cutting board, cut side down, and cut off the skin with the knife, turning the squash as you go. Now, cut the 2 pieces of peeled squash from top to bottom down the middle so you have 4 pieces. Scoop out the seeds and strings from the bulb. Slice the squash in 1/2-inch-thick half moons.
Step 3
Put the squash in a bowl and add the oil, salt, and pepper; toss to coat. Arrange the slices side by side on a baking sheet; it is okay if they overlap a little. Roast for 20 minutes, or until the squash has a golden color and is tender when pierced with a fork. Transfer the squash to a serving platter.
Step 4
Melt the butter in a small skillet over medium heat. Then cook it, swirling the pan around, until the milk solids sink to the bottom of the pan and the butter becomes a nut-brown color and has a toasty aroma. Add the sage and let it fry and pop for 2 or 3 seconds, then immediately stir in the maple syrup. Remove the pan from the heat and drizzle the brown butter over the squash right away. Sprinkle the Pecorino all over the top.
