Print

Brown Butter Roasted Kabocha Squash: Easy, Best Fall Side

brown butter roasted kabocha squash - featured image
Print Recipe

This brown butter roasted kabocha squash is a simple yet impressive fall side dish. The nutty, sage-infused brown butter caramelizes the squash wedges to perfection, creating a creamy interior with crispy edges.

Ingredients

Scale
  • 1 medium kabocha squash (about 2 to 3 pounds)
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: 1 tablespoon maple syrup or honey
  • Optional: Pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Prepare the kabocha squash: Carefully cut the squash in half from stem to base using your sharpest knife. Scoop out the seeds and stringy pulp with a spoon. Slice each half into 1-inch thick wedges.
  3. Start browning the butter: Place the 4 tablespoons of butter in a small saucepan over medium heat. Let it melt completely, then continue cooking. Swirl the pan occasionally. The butter will foam up, then the foam will subside. Watch closely—once you see golden brown specks forming at the bottom and it smells nutty and toasty, remove it from the heat immediately. This usually takes about 4 to 6 minutes.
  4. Add the sage: Stir the chopped fresh sage into the hot brown butter. It will sizzle and become fragrant almost instantly. Let it sit for about 30 seconds to infuse.
  5. Toss the squash: Place the squash wedges in a large mixing bowl. Pour the brown butter and sage mixture over them. Add the salt and pepper. Toss gently with your hands or a spatula until every wedge is evenly coated.
  6. Arrange on the baking sheet: Lay the squash wedges in a single layer on the prepared baking sheet. Make sure they are not touching each other too much.
  7. Roast for 25 to 30 minutes: Place the sheet in the preheated oven. Halfway through, at about 15 minutes, flip each wedge using tongs. The squash is done when the edges are deep golden brown and caramelized, and a fork slides easily into the thickest part of the flesh.
  8. Finish and serve: Remove from the oven. If you want extra color, you can broil for 1 to 2 minutes at the end—but watch carefully so the butter does not burn. Transfer to a serving platter and drizzle any remaining brown butter from the pan over the top. Sprinkle with a little extra flaky sea salt if you like.

Notes

For extra crispy edges, try roasting at 425°F (220°C) for the last 5 minutes. You can prep the squash wedges and brown the butter a day ahead. Store them separately in the fridge. When ready to cook, just toss and roast. The squash might take a few extra minutes since it is cold from the fridge.

Nutrition

Keywords: brown butter, roasted kabocha squash, fall side dish, sage, easy, gluten-free

Find it online: https://lindabake.com/brown-butter-roasted-kabocha-squash-easy-best-fall-side/