Roasted Pumpkin or Squash with Sage Browned Butter
- 1 pie pumpkin or winter squash
- 4 tbsp unsalted butter
- 3 tbsp chopped fresh sage
- 3 tbsp olive oil
- salt and pepper
Peel and seed squash and cut into 1 inch chunk. Place in a large bowl and toss with oil, salt and pepper to taste. Place in a preheated 400 degree oven and roast, flipping occasionally until nicely browned, about 45 minutes.
About 10 minutes before squash comes out of the oven, heat butter over low heat. Allow to melt then continue heating gently for about 5 minutes or until butter has turned a deep golden brown colour and smells caramelized. Add sage to butter and let crisp for 30 seconds. Remove butter from heat.
Place squash in a large bowl and toss with sage butter until thoroughly coated. Transfer to a serving dish and serve immediately.