I picked a bunch of ripe butternut squash from my garden yesterday and knew I was going to roast one immediately because I LOVE squash! All of my butternut squash this harvest were very tiny, but I knew they would taste fantastic regardless.
Fresh sage has been growing in my herb garden all summer, and I have never used it! I know, I know, I am now making it a priority to create recipes with sage in them because I happen to have a lot of it. Anyway, when I roast butternut squash I usually add either cinnamon and nutmeg, or rosemary. I decided to throw some fresh sage with it and see how that goes. Sage butter is a thing, so I swapped coconut oil for organic pasture butter, sprinkled some Himalayan sea salt and black pepper, then threw the squash in the oven hoping for the best.
Let’s talk about butter. Pasture-raised butter to be exact. There are so many reasons to buy organic pasture-raised butter instead of conventional butter. Pasture-raised butter is made from the milk of cows that graze on fresh pastures from May-September. This adds a lot of good benefits. For one, I like the idea of cows being cows; living their days out in a giant field and eating grass to their heart’s content. Besides happy cows, this butter contains higher levels of beneficial CLA fatty acids as well as essential Omega 3 and 6 fatty acids. That’s good stuff!
This butter has to be churned longer than regular butter, making it slightly higher in fat, and therefore much more flavorful. It is easier to cook with because with less moisture than regular butter it doesn’t splatter as much in a pot or pan. The cream also contains higher levels of beta-carotene giving it a more yellow hue. We are taught to fear butter, but it is actually quite healthy and beneficial! In moderation people, don’t eat a stick in one sitting 🙂
The entire house smelled amazing while the squash was roasting, and after sampling a chunk hot out of the oven, it was love at first bite. It actually got me thinking about fall…my favorite season! But I am jumping the gun; it is mid summer and arguably the best time for fresh produce so I’m a happy camper. And I have squash. This with some fried eggs and sautéed kale?! Come on!
Sage Butter Roasted Squash
6 cups peeled and diced butternut squash (click here for a step-by-step guide on cutting a squash)
2 Tbsp pasture raised butter or coconut oil, melted
2 Tbsp fresh chopped sage, plus more for garnish
1/2 tsp ground garlic powder
salt and pepper to taste (I used Himalayan sea salt)
1. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
2. Spread the diced squash out over the sheet and sprinkle with sage, garlic, salt, and pepper. Drizzle with melted butter and toss gently with your hands.
3. Bake for 45-60 minutes, stirring occasionally. The cooking time depends on how you like your squash: the longer you leave them in the oven, the crispier they will get. After 45 minutes, make sure you stir about every 5-7 minutes to prevent burning. Let cool completely before storing leftovers in an air-tight container in the fridge.
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