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butternut squash with sage & brown butter

the sweet pine-nut aroma of sage paired with the butterscotch-tasting squash will make for the greatest breakfast on a Sunday morning.

(serves 4 & takes 20 minutes)


2 tbsp extra virgin olive oil

2 large butternut squash, peeled & sliced into 1" cubes

4 tbsp unsalted butter

6 sage leaves

1 tbsp fresh lime juice

kosher salt & freshly ground pepper


1. in a skillet over medium heat, heat oil. cook squash, turning every 3 minutes, for 15 minutes until browned & tender.

2. add butter & sage, & cook for about 1 minute, until butter is beginning to brown. remove from heat & stir in lemon juice. season with salt & pepper, & serve.


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