Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash with roasted seeds and sage

Butternut Squash with Brown Butter, Sage, and Miso

  • Author: Casey
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A delightful dish of roasted butternut squash and carrots topped with a tangy, savory sauce. 

Ingredients

Scale
  • 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 

Instructions

  1. Preheat the oven to 450 Fahrenheit. 
  2. Cut the butternut squash in half lengthwise. Scoop out the seeds out and set aside. 
  3. Cut the butternut squash width-wise into slices 1 centimeter thick. Cut the carrots into coins 1 centimeter thick. 
  4. 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.
  5. Bake for 25 minutes. Flip the squash and carrots over, then bake for an additional 10 minutes.
  6. 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!). 
  7. 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.
  8. 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. 
  9. 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. 

Notes

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

Find it online: https://pithandrind.com/butternut-squash-with-brown-butter-sage-and-miso/