Butternut squash with sage and browned butter is as close to gastronomic bliss as we can imagine this time of year. You'll be tempted to pass on dessert for seconds of any dish containing this particular combination. Just trust us on this one!
Favorite Fall Flavors: Butternut Squash, Sage, and Browned Butter
The sage and squash contrast perfectly, and the browned butter adds a layer of caramel nuttiness without turning the dish overly sweet. So good!
To be honest, we'd be perfectly happy with a big bowl of just the roasted squash mashed with some browned butter and sage. Except then we'd miss out on delicious pastas, risottos, and all the other ways these three ingredients can be recombined!
Try these recipes:
Fettucini with Butternut Squash, Sage, and Brown Butter
Pasta with Butternut Squash, Sage, and Pine Nuts
Do you have a favorite recipe with these flavors?
Related: How to Cut a Butternut Squash
(Images: Flickr member leigh. licensed under Creative Commons, Emma Christensen for the Kitchn, and Faith Durand for the Kitchn)
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Inspiration, Fall, Ingredients - Vegetables, sage, butternut squash, brown butter, browned butterRelated Links
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Made this last night for dinner and it was wonderful; there is something about the combination of those three items that is just heavenly.
http://www.marthastewart.com/recipe/butternut-squash-and-sage-lasagna?autonomy_kw=butternut%20squash%20and%20sage%20lasagne&rsc=header_6
view rosebud's profile
I made a lasagna with this combo this afternoon, before I saw this thread and post! Actually it was some random heirloom winter squash that was also orange, but with a brown butter bechemel sauce, and ricotta that was spiked with fresh sage.
view cheflaura's profile
I like a penne pasta with shredded butternut (thank god for food processors) cooked in broth with plenty of parmesan, sage and toasted pinenuts. I think it was a Bittman recipe from Cooking LIght.
view jen_g's profile
I love the flavour combinations, but does anyone have any suggestions as to how to improve the texture of mashed squash? I find the stringy, slightly mealy texture to be off putting . . . . pureeing? Ideas?
view alexpordios's profile