Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Caramelised cubes of butternut squash finished with crisp sage leaves fried in nutty brown butter.
Side dish. Good with roast chicken, pork chops or Italian sausages. Find a main
Equipment: Roasting tin, small frying pan
Measures and names
Ingredients
- 350 g butternut squash, peeled weight, cut into 2 cm cubes
- ½ tbsp olive oil
- 15 g butter
- 12 sage leaves
- 1 garlic clove, thinly sliced
- Salt and black pepper
Optional extras
- chilli flakes (red pepper flakes), a pinch
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the squash with the oil and seasoning in a roasting tin and spread out. Roast for 25-30 minutes, turning once, until tender and caramelised at the edges.
- Just before the squash is ready, melt the butter in a small frying pan over a medium heat. Add the sage and garlic and cook for 1-2 minutes until the butter smells nutty and the sage is crisp.
- Tip the squash into a dish, pour over the sage butter, add a pinch of chilli flakes if you like and serve.
Swaps and tips
Keep this to a modest spoonful each, as butternut squash is higher in carbs than most vegetables. The crispy sage can be made an hour ahead and kept on kitchen paper.
Easy variations
- Scatter with toasted pumpkin seeds
- Add a few shavings of Parmesan
- Finish with a few drops of balsamic vinegar
- Add a pinch of chilli flakes with the sage
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 7 g | 2 g | 8 g | 110 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
