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

Recipe Name

Butternut Squash and Yukon Gold Potatoes with Sage-Brown Butter

Submitted by

Guest

Recipe Description

Weight Watchers featured recipe

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	14	Cook Time (minutes)	40	Ready In (minutes)	54

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/8	teaspoon	canola oil
3/4	cup, cubes	butternut squash
2	ounces	potatoes
2/3	dash	black pepper
1/2	tablespoon	sage, fresh
1/2	tablespoon	unsalted butter, cold

Steps

Sequence	Step

1	Place a large, rimmed, nonstick baking sheet in oven. Preheat to 425 degrees F.
2	Carefully remove warmed baking sheet from oven; coat with cooking spray. Place squash and potatoes on prepared bakig 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 - 40 minutes.
3	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 it foams. Start swirling pan and continue to cook butter until foam subsides and milk solids brown. The ubtter 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 into butter (be careful, the butter will bubble).
4	Transfer squash and potatoes to a serving platter or bowl; drizzle with hot butter mixture and toss to coat. Yields about 3/4 cup per serving.

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