Roasted Sweet Dumpling Squash with Brown Butter Sage - Easy!
Fall comfort food alert! Roasted sweet dumpling squash drizzled with a nutty brown butter sage sauce. Easy enough for weeknights, fancy enough for Thanksgiving!
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Cooking tools:
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Fork
- Plate
- Mixing bowl
- Double boiler
Ingredients
- 2 Sweet Dumpling Squash, halved and seeded (approx. 1 kg / 2.2 lbs total)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon kosher salt (2.5 ml)
- 1/4 teaspoon black pepper (1.25 ml)
- 1/2 cup unsalted butter (115g / 4 oz / 1 stick)
- 1/4 cup fresh sage leaves (loosely packed), roughly chopped (approx. 15g)
- 1 tablespoon lemon juice (15 ml)
- Pinch of red pepper flakes (optional)
- Salt
- pepper
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