Brown Butter Mashed Butternut Squash with Crispy Sage Recipe
Introduction
Brown Butter Mashed Butternut Squash is a comforting and flavorful side dish perfect for fall and winter meals. The rich nuttiness of browned butter combined with aromatic sage and warm spices makes this a delightful way to enjoy seasonal squash.
Ingredients
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- 3 pounds butternut squash (about 1 large or 2 small)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream (optional)
- Salt and pepper (to taste)
Instructions
- Step 1: In a shallow pan, melt the butter over medium heat, stirring occasionally. Add the sage leaves and watch closely as the butter begins to brown and develop a nutty aroma.
- Step 2: When the sage leaves become crispy, remove them and set aside. Let the browned butter cook just a few seconds more once brown specs appear, then remove from heat and pour into a small bowl to stop cooking.
- Step 3: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Step 4: Cut the butternut squash in half lengthwise, scoop out and discard the seeds. Drizzle the flesh with olive oil, and sprinkle with salt and pepper.
- Step 5: Roast the squash for 45-60 minutes until very tender and easily scoopable with a spoon. Remove from the oven and let cool slightly.
- Step 6: Scoop the roasted squash flesh into a large bowl. Add the browned butter, nutmeg, cinnamon, and maple syrup if using.
- Step 7: Mash the mixture with a hand mixer or potato masher until smooth. Gradually add heavy cream to reach your desired consistency.
- Step 8: Taste and adjust the salt and pepper. Serve topped with the crispy sage leaves and enjoy.
Tips & Variations
- For a vegan version, substitute butter with a plant-based margarine and use coconut cream instead of heavy cream.
- Add a touch of garlic powder or roasted garlic for extra depth of flavor.
- Swap maple syrup with honey or omit completely if you prefer a less sweet dish.
- If you don’t have fresh sage, dried sage can work, but use less and add it earlier while sautéing to release its flavor.
Storage
Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or milk to loosen the texture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can roast and mash the squash ahead of time and store it refrigerated. Reheat and add the browned butter and crispy sage just before serving for the best flavor and texture.
What if I don’t have a hand mixer?
You can mash the squash using a potato masher or fork. It may be a bit chunkier, but the flavor will still be delicious.
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Brown Butter Mashed Butternut Squash with Crispy Sage Recipe
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Brown Butter Mashed Butternut Squash recipe combines the rich, nutty flavor of browned butter and crispy sage with the sweet, smooth texture of roasted butternut squash. Enhanced with warming spices like cinnamon and nutmeg, and optionally sweetened with maple syrup and enriched with cream, this comforting side dish is perfect for fall and holiday meals.
Ingredients
Brown Butter and Sage
- 1/4 cup unsalted butter
- 10 fresh sage leaves
Mashed Butternut Squash
- 3 pounds butternut squash (about 1 large or 2 small)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream (optional)
- Salt and pepper, to taste
Instructions
- Brown Butter & Crispy Sage: In a shallow pan, melt the butter over medium heat, stirring occasionally. Add the sage leaves and watch closely as the butter develops brown specs and a nutty aroma. When the sage leaves become crispy, remove them and set aside. Let the butter cook for just a few more seconds to brown, then remove from heat immediately and pour into a small bowl to stop cooking.
- Preheat the Oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Butternut Squash: Cut the butternut squash in half lengthwise and scoop out the seeds, discarding them. Place the halves cut-side up on the prepared baking sheet.
- Roast the Squash: Lightly drizzle the squash with olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast in the oven for 45 to 60 minutes until the flesh is very tender and easily scooped out with a spoon.
- Scoop and Mash: Remove the squash from the oven and allow it to cool slightly. Scoop the flesh into a large bowl. Add the browned butter (reserve the crispy sage), nutmeg, cinnamon, and maple syrup if using.
- Mix and Adjust Consistency: Using a hand mixer or potato masher, mash the squash until smooth. Slowly add the heavy cream a little at a time until you reach your desired consistency.
- Season and Serve: Taste and adjust salt and pepper if needed. Top the mashed squash with the crispy sage leaves and serve warm.
Notes
- For a vegan version, substitute butter with a plant-based alternative and omit heavy cream or use coconut cream.
- Maple syrup adds a gentle sweetness but can be omitted if preferred.
- Use fresh sage for the best crispy texture; dried sage will not crisp up the same way.
- Ensure to watch the butter carefully when browning to prevent burning, which can impart a bitter flavor.
- This dish pairs wonderfully with roasted meats or as a vegetarian main when paired with grains or legumes.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: brown butter mashed butternut squash, roasted butternut squash, brown butter sage, fall side dish, mashed squash recipe
