Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 3/4-inch cubes (about 6 cups)
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt, plus flaky salt to finish
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 3 tablespoons unsalted butter, for the finish
- 8 to 10 fresh sage leaves
- 1/3 cup pecans, chopped and toasted
- 1 tablespoon pure maple syrup (optional)
Instructions
- Heat the oven to 450°F (230°C) with a rack in the center. Line a large rimmed sheet pan with parchment, or plan on two pans.
- Pierce the whole squash 8 to 10 times with a fork and microwave for 3 minutes to loosen the skin. Peel with a Y peeler, cut off both ends, halve lengthwise and scoop out the seeds.
- Cut the squash into 3/4-inch slices, then into 3/4-inch cubes, keeping the size uniform.
- Toss the cubes in a large bowl with the olive oil, fine salt, pepper, garlic powder and smoked paprika until every piece glistens.
- Spread the cubes on the pan in a single layer with space between pieces; divide between two pans if crowded.
- Roast for 10 minutes, flip the cubes with a thin spatula, then roast 8 to 10 minutes more, until tender with deep amber edges.
- During the last 5 minutes, melt the butter in a small skillet over medium heat. Add the sage leaves and pecans and cook, swirling, until the butter foams, smells nutty and turns amber, 3 to 4 minutes. Remove from the heat.
- Tip the hot squash into a warm serving bowl. Pour the brown butter, sage and pecans over it, add the maple syrup if using, and toss once.
- Finish with flaky salt and serve straight away.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 185
- Sugar: 6
- Sodium: 330
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 4
- Protein: 3
- Cholesterol: 10