Elizabeth Laseter
Time
15 Mins
Time
1 Hour 15 Mins
Yield
Serves 6 (serving size, ⅙ of a squash)

Sharp mustard, sweet maple, and aromatic brown butter gussy up fall-favorite butternut squash in this easy recipe. Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. In this dish, brown butter crisps the sage up just a bit, the product of a happy test kitchen accident. The finished dish may be festive enough for Thanksgiving, but it’s so simple, we like it for weeknights—roast it alongside a chicken for a simple, satisfying meal.

How to Make It

Step 1

Preheat oven to 425℉.

Step 2

Peel butternut squash down to the bright orange flesh. Cut top and bottom off, then cut down the middle to form two halves. Scoop out the seeds and discard.

Step 3

Coat sheet pan with cooking spray. Place squash halves face down. Spray squash with cooking spray, and top with ⅛ tsp each of salt and pepper.

Step 4

Roast squash for 15 minutes.

Step 5

While squash is roasting, combine Dijon, vinegar, sage, maple syrup, and ¼ tsp each of salt and pepper in a small bowl.

Step 6

Remove squash from oven, and place halves on a cutting board. Carefully slice the flesh into ¼ inch slices, taking care not to cut through to the bottom. Return to oven. Set a timer for 30 minutes.

Step 7

Place butter into a skillet and heat gently until it is browned. Whisk butter into mustard and vinegar mixture.

Step 8

After 30 minutes of roasting, remove squash from oven and drizzle with half of the butter sauce. Return to oven. Roast for a final 15 minutes, remove squash and drizzle with remaining mixture. Sprinkle with sage. Serve warm.

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