Pan-Roasted Butternut Squash with Crispy Sage and Garlic
Ingredients
- 1 mediumbutternut squash (about 2 pounds)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 8 leavesfresh sage
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese (optional)
Prep
- 01
Peel butternut squash and remove seeds, then cut into 3/4-inch cubes (about 5 cups).
- 02
Mince 4 garlic cloves.
- 03
Tear or roughly chop 8 sage leaves.
Method
- 01
Heat 3 tablespoons olive oil in a large cast-iron or heavy skillet over medium-high heat.
- 02
Once the oil shimmers, add the butternut squash cubes (prepared from prep steps) in a single layer. Do not stir for 4-5 minutes to allow a golden crust to form.
- 03
Stir the squash, then cook undisturbed another 4-5 minutes until the second side browns.
- 04
Add the minced garlic and sage leaves (from prep steps), stirring constantly for about 1 minute until fragrant.
- 05
Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat.
- 06
Reduce heat to medium and cook another 5-7 minutes, stirring occasionally, until the squash is fork-tender and edges are caramelized.
- 07
Taste and adjust seasoning. Top with parmesan cheese if desired and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For smoky depth, add 1/4 teaspoon smoked paprika with the garlic. A squeeze of fresh lemon juice at the end brightens the earthiness of the squash.
This recipe works best in a cast-iron skillet for even heat and browning. For a heartier meal, serve alongside grains like quinoa or farro, or toss through cooked pasta. Leftovers keep refrigerated for 3 days and reheat well in a skillet.