I am a DIY kind of person; I go to great lengths to make the scratchiest recipes from scratch. Four stores and many days later, there I am with half a plate of something you could have picked up from the freezer section. But in other ways, I’m into moderate-effort-maximum-gain. And in this particularly simple recipe, whole butternut squash gets a trendy makeover.
Heads up, it’s Opposite Day around here today. 🙃
Peeling butternut squash
Or, I should say, NOT peeling it. Once, I spent so long peeling a butternut squash, it took me a whole year muster the courage to buy another one. Prying the tough skin from the firm flesh is not for the poor in spirit. Fortunately, you can eat the peel! I know it might not sound delicious, but trust me on this. It’s even more palatable than a sweet potato skin (also edible, by the way) and once cooked, blends right in with the squash.
Cubing butternut squash
Or should I say, NOT cubing it. Simply halve the squash, scoop out the seeds, and then cut the squash width-wise into slices a centimeter thick. It “cuts out” a whole lot of cutting, peeling, and cubing. Plus, when roasting, they’ll brown nicely and keep their shape.
Throwing away your seeds
Again, NOPE! You’re gonna want to keep these seeds for a crunchy addition to this dish. And, here’s the deal: each squash comes with a free pack of seeds! I guess that’s nature’s version of a BOGO…
I rinsed and dried these seeds before tossing them with a dash of olive oil and spreading them on a baking sheet. They roasted in about five minutes in a 350-degree toasting oven.
Have at it and enjoy a meal free of elbow grease!Print
A delightful dish of roasted butternut squash and carrots topped with a tangy, savory sauce.
- 1 small butternut squash with seeds and 3 carrots (or 1 large butternut squash and 2 carrots)
- 2 tablespoons olive oil, plus a little more for drizzling
- 1/4 teaspoon salt, plus more for sprinkling
- 3 tablespoons butter or vegan butter
- 10 sage leaves*
- 1 teaspoon miso paste
- juice of 2 small lemons
- 1/8 teaspoon truffle oil (optional)
- black pepper, to taste
- Preheat the oven to 450 Fahrenheit.
- Cut the butternut squash in half lengthwise. Scoop out the seeds out and set aside.
- Cut the butternut squash width-wise into slices 1 centimeter thick. Cut the carrots into coins 1 centimeter thick.
- Line two baking sheets with parchment. Toss the squash and carrots with the 2 tablespoons olive oil and a sprinkle of salt. Place the squash and the carrots in a single layer across the two baking sheets.
- Bake for 25 minutes. Flip the squash and carrots over, then bake for an additional 10 minutes.
- Meanwhile, preheat a toaster oven to 350 Fahrenheit or simply to “toast.” Wash the squash seeds and pat dry with a towel. Place on a lined sheet and drizzle with a little olive oil. Roast in the toaster oven for about 5 minutes or until the seeds begin to turn brown (not too long!).
- Once the squash and seeds have been removed from the oven, prepare the sauce. In a frying pan, heat the butter over medium until melted. When the butter is hot, add the sage leaves and fry until the white parts of the butter just begin to turn brown. Keep a constant eye on it as it tends to turn brown fast.
- When the butter has browned, remove the sage leaves and set them aside. Pour the butter into a small bowl and add the miso paste. Whisk vigorously with a fork until it’s dissolved. Then, add the lemon juice, truffle oil, 1/4 teaspoon salt, and pepper, and mix well.
- Pile the squash and carrots onto a serving platter. Drizzle the butter dressing all over the squash. Top with the roasted seeds and the sage leaves. Serve hot.
The bigger the sage leaves, the better. I used small leaves from my garden, but I’m looking forward to the arrival of some larger leaves, since they’re also more flavorful.
Keywords: vegan, vegetarian, butternut squash, vegetable dishes, sage, miso, butter, miso butter, brown butter