Roasted Butternut Squash with Brown Butter and Sage

Name: Roasted Butternut Squash with Brown Butter and Sage
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 side-dish servings
Cuisine: International
Ingredients: 2 pounds (900 g) prepared butternut squash: Peeled, seeded, and cut into 3/4-inch cubes. Start with 1 large squash weighing about 3 pounds (1.4 kg); use the prepared weight for accuracy.; 2 tablespoons (30 ml) olive oil; 3/4 teaspoon (4.5 g) fine sea salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup (40 g) raw pecans, roughly chopped into bite-size pieces; 4 tablespoons (57 g) unsalted butter, cut into 4 pieces for even melting; 12 large fresh sage leaves, washed and thoroughly dried; 1 tablespoon (15 ml) pure maple syrup

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Brown Butter and Sage Roasted Butternut Squash combines caramelized squash, nutty brown butter, crispy sage, toasted pecans, and a light drizzle of maple syrup.

Yield: 6 side-dish servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

2 pounds (900 g) peeled, seeded butternut squash, cut into 3/4-inch cubes, from 1 large squash weighing about 3 pounds (1.4 kg)
2 tablespoons (30 ml) olive oil
3/4 teaspoon (4.5 g) fine sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup (40 g) raw pecans, roughly chopped
4 tablespoons (57 g) unsalted butter
12 large fresh sage leaves, washed and thoroughly dried
1 tablespoon (15 ml) pure maple syrup

Do This

1. Heat the oven to 425°F (220°C). Peel, seed, and cut the squash into 3/4-inch cubes.
2. Toss the squash with olive oil, salt, and pepper. Spread across two large rimmed baking sheets in a single layer.
3. Roast for 35–40 minutes, turning the cubes and rotating the pans after 20 minutes, until browned and fork-tender.
4. During the last 12 minutes of roasting, toast the pecans in a dry skillet over medium-low heat for 3–4 minutes. Transfer to a plate.
5. Melt the butter over medium heat for about 2 minutes. Add sage and fry for 1–2 minutes; remove the crisp leaves. Continue cooking the butter for 1–3 minutes, until golden brown and nutty.
6. Gently toss the hot squash with the brown butter and pecans. Drizzle with maple syrup, top with crispy sage, and serve immediately.

Why You’ll Love This Recipe

Sweet and savory in every bite: Roasted squash and maple syrup balance the rich butter and earthy sage.
Wonderful texture: Tender squash, caramelized edges, crunchy pecans, and delicate crispy sage keep every forkful interesting.
Simple ingredients, special results: A few everyday techniques turn an easy vegetable side into a holiday-worthy dish.
Easy to coordinate: Toast the nuts and make the brown butter while the squash finishes roasting.

Grocery List

Produce: 1 large butternut squash, about 3 pounds (1.4 kg); 1 small bunch fresh sage, providing at least 12 large leaves.
Dairy: Unsalted butter.
Pantry: Olive oil, raw pecans, pure maple syrup, fine sea salt, and black pepper.

Full Ingredients

For the Roasted Squash

2 pounds (900 g) prepared butternut squash: Peeled, seeded, and cut into 3/4-inch cubes. Start with 1 large squash weighing about 3 pounds (1.4 kg); use the prepared weight for accuracy.
2 tablespoons (30 ml) olive oil
3/4 teaspoon (4.5 g) fine sea salt
1/4 teaspoon freshly ground black pepper

For the Brown Butter, Sage, and Pecan Finish

1/3 cup (40 g) raw pecans, roughly chopped into bite-size pieces
4 tablespoons (57 g) unsalted butter, cut into 4 pieces for even melting
12 large fresh sage leaves, washed and thoroughly dried
1 tablespoon (15 ml) pure maple syrup

Roasted Butternut Squash with Brown Butter and Sage – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the squash

Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two large rimmed baking sheets, approximately 13 by 18 inches each.

Trim both ends from the squash. Separate the narrow neck from the round base, then peel both pieces with a sturdy vegetable peeler. Halve the base and scoop out the seeds. Cut the flesh into evenly sized 3/4-inch cubes, measuring out 2 pounds (900 g). Keep the pieces similar in size so they become tender at the same time.

Step 2: Season and spread out the squash

Place the squash in a large bowl. Add the olive oil, salt, and pepper, then toss until all the pieces are lightly coated. Divide between the baking sheets and spread into a single layer, leaving a little space around the cubes. Set a flat cut side against the metal wherever possible to encourage browning.

Step 3: Roast until tender and caramelized

Roast for 20 minutes. Turn the squash with a thin spatula, then rotate each pan front to back and switch their rack positions. Roast for another 15–20 minutes, until the squash has deeply golden edges and a fork slides easily into the centers.

Begin checking at 35 minutes total. If one tray finishes first, remove it while the other continues roasting. The squash should be tender but still hold its shape when gently tossed.

Step 4: Toast the pecans

During the final 12 minutes of roasting, place the chopped pecans in a dry, light-colored skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and slightly darker. Immediately transfer to a plate so they do not continue cooking in the hot pan.

Wipe any nut crumbs from the skillet before making the brown butter.

Step 5: Crisp the sage and brown the butter

Add the butter to the skillet and melt over medium heat for about 2 minutes. Once it is foaming, carefully add the thoroughly dried sage leaves in a single layer. Cook for 1–2 minutes, turning once, until the leaves stop bubbling vigorously and feel crisp when lifted. Transfer them to a paper-towel-lined plate.

Continue cooking the butter for 1–3 minutes, swirling the skillet and gently scraping the bottom with a heatproof spatula. Watch for golden-brown specks beneath the foam and a toasted, nutty aroma. If the butter browns before the sage is ready, remove the skillet from the heat immediately and lift out the leaves. As soon as the butter is golden brown, take it off the heat; black specks and an acrid smell mean it has burned.

Step 6: Toss, drizzle, and serve

Transfer the hot roasted squash to a large serving bowl. Pour over the brown butter, scraping in the flavorful browned milk solids. Add the toasted pecans and gently fold everything together without crushing the squash.

Spoon onto a shallow serving platter. Drizzle evenly with the 1 tablespoon maple syrup, then scatter the crispy sage leaves over the top. Leave some leaves whole and lightly crumble the others, if you like. Serve immediately, while the squash is hot and the sage is crisp.

Pro Tips

Dry squash browns better: If you rinse the cut squash or use packaged cubes, pat them thoroughly dry before adding the oil.
Give the cubes breathing room: Two pans help the squash roast instead of steam. Avoid piling the pieces together.
Watch the butter, not just the clock: Pan size and stove heat affect browning speed. Golden-brown milk solids and a nutty aroma are your best guides.
Keep sage completely dry: Water on the leaves makes hot butter splatter and slows crisping.
Add maple syrup at the end: A finishing drizzle preserves its delicate flavor and avoids scorching sugar on the roasting pans.

Variations

Nut-free crunch: Replace the pecans with 1/3 cup (40 g) raw pumpkin seeds. Toast over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
A little heat: Stir 1/4 teaspoon crushed red pepper flakes into the brown butter immediately after removing it from the heat.
More savory, less sweet: Reduce the maple syrup to 1 teaspoon, keeping the butter, sage, and pecans unchanged.

Storage & Make-Ahead

Store: Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking and use within 4 days. The sage will soften during storage, although the dish will still taste delicious.

Reheat: Spread the squash in a baking dish and warm at 400°F (205°C) for 10–15 minutes, until hot throughout, gently turning once. Check the pecans and sage toward the end and loosely cover with foil if they begin to darken.

Make ahead: Peel and cube the squash up to 2 days ahead and refrigerate in an airtight container. Toast the pecans up to 3 days ahead; cool completely before storing airtight at room temperature. For the best texture, roast the squash and prepare the brown butter and sage just before serving. Alternatively, roast the squash 1 day ahead, refrigerate promptly, and reheat before adding freshly made brown butter, sage, pecans, and maple syrup.

Nutrition (per serving)