Squash with Browned Butter and Sage


This was amazing! Of course, I love squash in any form. In a previous post, I mentioned how sometimes the most simple things are the most delicious. This is a dish that certainly fits that category. Squash ravioli with browned butter and sage is divine, so why not take those flavors and make it just a bit healthier?

First, I took some cubed squash and steamed it, then sauteed it in a few drops of olive oil (really just a few drops to make sure it didn’t stick to the pan), and added salt and pepper. The only reason for sauteeing was to add a bit of golden brown color to the squash. (Note: it probably would be easiest to just roast the squash in the oven at a high temperature, but living in Phoenix means that although the temperature has dropped to below 100°, the air conditioner is still running. My oven is rarely used.  Except for pie.)

Put the squash in a serving dish, then return the pan to the heat with just 2 tablespoons of butter. Real butter, not margarine. Over medium heat, let the butter foam, then begin to brown, stirring occasionally. Once nicely browned, just add fresh sage leaves and fry for a few minutes. Once the sage leaves turn dark green and crispy, pour the butter sauce over the squash.

This was served alongside a roast and boiled Yukon gold potatoes. The butter sauce was so good, we were looking for drops of it to sprinkle on our potatoes. And the sage leaves! They absorb the butter flavor, with a crispiness to them that melts in your mouth. Next, I’m thinking an omelet with smoked salmon and some fried sage leaves.


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