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Butternut Squash and Yukon Gold Potatoes with sage butter Recipe

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This recipe for Butternut Squash and Yukon Gold Potatoes with sage butter is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. butternut squash, peeled, cut into 1-inch chunks (about 6 cups)
2 lb. Yukon gold potatoes cut into 1-inch chunks (about 6 cups)
1 1/2 tsp. kosher salt
1/4 tsp. pepper
4 T. unsalted butter
1/4 cup fresh sage leaves
Directions:
Directions:
Place a large, rimmed, nonstick baking sheet in oven (I used regular sheet). Preheat oven to 425º.
Remove warmed baking sheet; coat with cooking spray. Place squash and potatoes on sheet and sprinkle with salt and pepper; toss to coat. Roast until they are tender and slightly browned, about 35 to 40 minutes, tossing halfway through.
Meanwhile, after veggies roast for about 20 minutes, place butter in a small saucepan; set pan over med-low heat. Let butter sit until it melts; continue to cook until it foams. Start swirling pan and continue to cook butter until foam subsides and milk solids turn brown. The butter will have a nutty smell-be careful not to cook to long or it can burn, Remove pan from heat and immediately crumble sage into butter (I used dried sage).
Place vegetables in serving dish; drizzle with butter mixture. Yield about 3/4 cup a serving
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
54 min
Personal Notes:
Personal Notes:
Weight Watcher

 

 

 

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