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I can't tell you how thrilled I am to share this Roasted Butternut Squash with Honey-Sage Butter and Spiced Pecans recipe with you. Autumn is upon us, and what better way to celebrate the season than by savoring the warm, inviting flavors of this delectable dish? It's a culinary experience that takes you on a delightful journey: first, the aroma of the roasting squash fills your kitchen, promising the earthy sweetness to come. Then, a honey-infused, sage-flavored butter adds an aromatic richness that elevates the humble butternut squash to new heights.
But wait, there's more. Just when you think this dish has reached its peak, a final flourish of homemade spiced pecans adds the perfect crunch and a zesty kick. Imagine the sensation of biting into a caramelized piece of squash, only to be greeted by the contrasting texture and spice of pecans—it's truly a symphony of flavors and textures in each bite. This side dish is so versatile, you could serve it for a weeknight dinner or let it steal the show at your holiday table. Either way, prepare for rave reviews and empty plates. Get ready to impress your guests and maybe even yourself. Trust me, this is a recipe you'll want to make again and again.
Why You'll Love This Recipe
Seasonal Flavor: This dish embodies the essence of fall with its earthy butternut squash and aromatic sage, making it a seasonal favorite.
Complex Yet Balanced: The honey-sage butter adds a sweet richness, while the spiced pecans provide a delightful crunch and a touch of heat, ensuring each bite is a flavor explosion.
Impressive Presentation: The combination of caramelized butternut squash, glossy honey-sage butter, and spiced pecans not only tastes fantastic but also looks stunning on the table.
How to Make Roasted Butternut Squash with Honey-Sage Butter
Prepare the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Peel and cube two medium-sized butternut squashes into 1-inch pieces.
- In a large mixing bowl, toss the squash cubes with 3 tablespoons of olive oil, salt, and black pepper until well-coated.
- Spread the squash on the prepared baking sheet in a single layer.
Roast the Squash
- Roast the butternut squash in the preheated oven for 25-30 minutes.
- Check for tenderness and caramelization around the edges.
Prepare the Honey-Sage Butter
- While the squash is roasting, melt ½ cup of unsalted butter in a small saucepan over medium heat.
- Stir in ¼ cup of honey and 1 tablespoon of finely chopped fresh sage.
- Cook for a couple more minutes, then remove from heat and set aside.
Make the Spiced Pecans
- Melt 1 tablespoon of unsalted butter in a skillet over medium heat.
- Add 1 cup of pecan halves, 1 tablespoon of brown sugar, ¼ teaspoon of ground cinnamon, and ⅛ teaspoon of cayenne pepper.
- Cook, stirring constantly, until the sugar has caramelized and the pecans are well-coated—about 5 minutes.
- Remove from heat and set aside.
Combine and Finish Roasting
- Once the butternut squash is done, remove it from the oven.
- Brush the honey-sage butter generously over the top of the squash.
- Sprinkle the spiced pecans evenly over the squash.
- Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the squash is glazed and the pecans are toasted.
Tips and Tricks for Perfect Roasted Butternut Squash with Honey-Sage Butter
Even Slicing for Uniform Cooking: The size of your butternut squash cubes plays a big role in how evenly they roast. Aim to cut them into uniform 1-inch pieces. A good chef's knife will make this task easier and more precise.
Fresh Sage for Vibrant Flavor: The honey-sage butter is a standout element in this dish, and using fresh sage leaves makes a big difference. The fresh herb imparts a more vibrant, aromatic quality that dried sage simply can't match.
Quality of Honey: Don't skimp on the honey. Go for a good-quality, pure honey to bring out the sweetness and complexity that pairs so well with the savory sage and butter. A floral or herbal honey works exceptionally well.
Storing, Freezing, and Reheating
Storing Leftovers
- If you have leftovers, place them in an airtight container and store in the refrigerator. The dish will keep well for up to 3 days.
Freezing for Later
- This dish can also be frozen for future use. Place the cooled, roasted squash and pecans in a freezer-safe container or Ziploc bag, removing as much air as possible.
- If you've prepared extra honey-sage butter, it's best to store it separately in its own freezer-safe container.
- The frozen dish will maintain its quality for up to 2 months.
Reheating
- From the Refrigerator: If the dish is coming from the refrigerator, preheat your oven to 350°F (175°C). Place the butternut squash in an oven-safe dish and cover with aluminum foil. Heat for about 10–15 minutes or until warmed through. You can add a little extra honey-sage butter before reheating to refresh the flavors, if desired.
- From the Freezer: If you've frozen the dish, it's best to let it thaw in the refrigerator overnight before reheating. Once thawed, follow the same oven reheating instructions as above.
Recipe
Roasted Butternut Squash with Honey-Sage Butter and Spiced Pecans
Equipment
- Chef's knife and cutting board
- Spatula or large spoon
- Brush
Ingredients
Roasted Squash:
- 2 medium butternut squashes peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and black pepper to taste
Honey-Sage Butter:
- ½ cup unsalted butter
- ¼ cup honey
- 1 tablespoon finely chopped fresh sage
Spiced Pecans:
- 1 cup pecan halves
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the butternut squash cubes with olive oil, salt, and pepper until they are well-coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and the edges are caramelized.
- While the squash is roasting, prepare the honey-sage butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the honey and chopped sage. Cook for a couple more minutes, then remove from heat and set aside.
- For the spiced pecans, melt the butter in a skillet over medium heat. Add the pecans, brown sugar, cinnamon, and cayenne pepper. Cook, stirring constantly, until the sugar has caramelized and the pecans are well-coated, about 5 minutes. Remove from heat.
- Once the butternut squash is done roasting, remove it from the oven and brush the honey-sage butter over the top. Sprinkle the spiced pecans evenly over the squash.
- Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the squash is glazed and the pecans are toasted.
- Remove from the oven and let it cool slightly before serving.
Nutrition
Roasted Butternut Squash with Honey-Sage Butter - FAQ
Nuts can burn quickly due to their high fat content. Make sure to keep an eye on them during the final roasting stage and stir frequently if cooking on stovetop. Adjust your oven or stove heat as needed.
Yes, you can prepare the honey-sage butter up to a week in advance. Store it in an airtight container in the refrigerator and melt it gently before using.
The squash should be tender enough to pierce easily with a fork, and the edges should be slightly caramelized for that delicious roasted flavor.
Yes, you can use pre-cut butternut squash to save time, but the freshness and flavor might not be as good as using a whole squash. Also, check the size of the cubes to make sure they're consistent for even roasting.
Benson says
Great fall side 😉