Roasted Butternut Squash with Dairy-Free Brown Butter and Sage

Instructions

1. 1Preheat the oven to about 205°C (200°C).
2. 2Peel the 1 medium butternut squash, scoop out the seeds, and cut the flesh into 2.54 cm cubes. In a large bowl, toss the 2.54 cm butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. 3Spread the seasoned butternut squash cubes in a single layer on a baking sheet.
4. 4Roast the butternut squash in the preheated oven at about 205°C (200°C) for 25-30 minutes, or until the squash is tender when pierced with a fork and has slightly caramelized edges.
5. 5While the squash is roasting, melt the 4 tbsp plant-based butter in a small saucepan over medium heat.
6. 6Continue to cook the 4 tbsp plant-based butter, stirring constantly, for 3-5 minutes until it turns a light golden-brown color and develops a nutty aroma. Watch it carefully to prevent burning.
7. 7Add the 10 fresh sage leaves to the browned plant-based butter in the saucepan and cook for 1 minute, until the sage leaves become fragrant and slightly crispy.
8. 8Pour the plant-based browned butter and sage mixture evenly over the roasted butternut squash on the baking sheet.
9. 9Serve the roasted butternut squash immediately.

Substitutions

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