Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.