Maple Butternut Squash with Sage Butter

Recipe by Kimke
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 5
    lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
  • salt & freshly ground black pepper
  • 23
  • Sage butter
  • 8
    tablespoons salted butter
  • 12
    leaves fresh sage, finely slivered
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DIRECTIONS

  • Preheat oven to 400F.
  • Place rack in lower third of oven.
  • On large baking sheet with sides, arrange squash in even layer.
  • Season with salt and pepper.
  • Drizzle syrup over squash.
  • Cover tightly with aluminum foil.
  • Bake for 30 to 45 minutes or until squash is tender.
  • Uncover and bake for 30 minutes longer or until juices have cooked away.
  • Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
  • Leave squash in chunks or mash into coarse puree.
  • In small saucepan, melt butter over medium-high heat.
  • Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
  • Add sage and remove from heat.
  • Pour sage butter over mashed squash.
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