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Butternut Squash and Yukon Gold Potatoes with Sage-Brown Butter Recipe

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This recipe for Butternut Squash and Yukon Gold Potatoes with Sage-Brown Butter is from The Putnam 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 sprays cooking spray
2 lbs. uncooked butternut squash, peeled, cut into 1-inch chunks (about 6 cups)
2 lbs. uncooked Yukon gold potato(es) cut into 1-inch chunks (about 6 cups)
1 1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 c fresh sage, leaves, packed
4 Tbsp unsalted butter
Directions:
Directions:
Place a large, rimmed, nonstick baking sheet in oven. Preheat oven to 425.

Carefully remove warmed baking sheet from oven; coat with cooking spray. Place squash and potatoes on prepared baking sheet and sprinkle with salt and pepper; toss to coat. Roast, tossing about halfway through cooking, until squash and potatoes are tender and slightly browned, about 35 to 40 minutes.

Meanwhile, after vegetables have cooked for about 20 minutes, place butter in a small saucepan (the smaller the better); set pan over medium-low heat. Let butter sit until it melts: continue to cook butter until foam subsides and milk solids brown. The butter will have a nutty smell - be careful not to cook it too long or it can burn. Remove pan from heat and immediately crumble sage in to butter (be careful, the butter will bubble).

Transfer squash and potatoes to a serving platter or bowl; drizzle with hot butter mixture and toss to coat.
Number Of Servings:
Number Of Servings:
8

 

 

 

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