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Flavorful Brown Butter Sage Roasted Butternut Squash Recipe with Feta and Pecans

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A warm, nutty, and cozy side dish featuring caramelized butternut squash coated in brown butter with crispy sage, toasted pecans, and tangy feta cheese. Perfect for seasonal gatherings and easy weeknight meals.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • 8–10 large fresh sage leaves, whole or roughly chopped
  • ½ cup pecans, roughly chopped and toasted
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (optional)
  • Salt and pepper to taste
  • 1 teaspoon maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Place in a large bowl and toss with olive oil, salt, and pepper until evenly coated.
  3. Spread the squash evenly on the baking sheet. Roast for 25-30 minutes, turning halfway through, until tender with golden edges.
  4. While the squash roasts, brown the butter in a medium skillet over medium heat. Stir frequently until it foams and turns a deep golden brown with a nutty aroma, about 4-5 minutes. Watch closely to avoid burning.
  5. Add the sage leaves to the browned butter and let them crisp for 1-2 minutes. Remove the pan from heat.
  6. If using garlic, add it to the browned butter off the heat and let it soften gently for 30 seconds.
  7. Transfer the roasted squash back to the mixing bowl. Pour the brown butter and sage over it along with the toasted pecans. Toss gently to coat.
  8. Add a drizzle of maple syrup or honey if desired and toss again.
  9. Return the mixture to the baking sheet and roast for an additional 5 minutes to meld flavors.
  10. Remove from oven and sprinkle with crumbled feta. Serve warm.

Notes

Brown the butter carefully to avoid burning; stir frequently and remove from heat once golden and aromatic. Cut squash into uniform pieces for even roasting. Toast pecans separately for extra crunch. Optional maple syrup or honey adds subtle sweetness. For dairy-free, substitute butter with coconut oil and feta with vegan cheese. Reheat gently to preserve texture.

Nutrition

Keywords: butternut squash, brown butter, sage, roasted squash, feta, pecans, autumn recipe, easy side dish, gluten-free, vegetarian

Find it online: https://lirafood.com/flavorful-brown-butter-sage-roasted-butternut-squash-recipe-with-feta-and-pecans/