Roasted butternut squash with brown butter & sage from Modern Comfort Food (page 158) by Ina Garten

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Notes about this recipe

  • Rachaelsb on January 10, 2024

    Surprisingly incredibly delicious!!! The squash was so sweet but balanced beautifully by sage, lemon, salt and brown butter. A winner!

  • SpatulaCity on November 16, 2023

    Easy to fix, and a delicious combo

  • MissKoo on February 13, 2021

    Maximum flavor and fairly minimal effort. Roasted the squash an additional 10 minutes or so for more caramelization and used Korean-style red pepper instead of regular crushed red pepper flakes -- a substitution I've come to prefer in many recipes. This was a terrific side dish with rack of lamb and a recipe I anticipate making again, and again. Dinner guests loved it.

  • LaurenB on January 06, 2021

    One of those rare super simple recipes that taste amazing. Forgot to toss while roasting, so only got caramelization on one side, but was still great. Mine looked more like the pic in the book than the ones posted here, with the sage turning black in the browned butter, not sure if that makes a difference in flavor, but I would aim for that again because it was delicious!

  • anya_sf on October 24, 2020

    I had to roast the squash at 450 initially because I was also roasting a chicken, but the squash turned out fine, done in 25 minutes. Really delicious!

  • southerncooker on October 14, 2020

    Delicious. Loved the addition of sage butter with chili flakes and lemon zest added after roasting.

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