Sage Butter Butternut Squash with Crispy Breadcrumbs
Ingredients
- 1butternut squash (medium (about 2 pounds))
- 4 tablespoonbutter
- 12 leavesfresh sage
- 3 clovesgarlic
- ½ cuppanko breadcrumbs
- ¼ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Halve butternut squash lengthwise. Scoop out seeds with a sturdy spoon. Cut halves in half crosswise to create 4 wedges. Peel skin with a vegetable peeler or knife.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat oven to 400°F. Line a baking sheet with parchment paper.
- 02
Arrange squash pieces skin-side down on the baking sheet. Drizzle with 1 tablespoon butter, melted. Season with salt and pepper. Roast for 25–30 minutes, until the flesh is very tender and starting to caramelize at the edges.
- 03
While the squash roasts, melt remaining 3 tablespoons butter in a small skillet over medium heat. Add garlic and sage leaves. Cook for 2–3 minutes, stirring gently, until fragrant and the sage is crisp. Remove from heat and stir in panko, parmesan, red pepper flakes, and a pinch of salt.
- 04
Remove squash from oven. Spoon sage-breadcrumb mixture over each piece. Return to oven for 3–4 minutes, until crumbs are golden and crispy.
- 05
Serve warm, drizzling any pan juices over top.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika to the breadcrumb topping or a small pinch of nutmeg to the roasted squash. A squeeze of fresh lemon juice over the finished dish brightens the sage butter.