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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | teaspoon | canola oil | 6 | cups, cubes | butternut squash | 16 | ounces | potatoes | 1/4 | teaspoon | black pepper | 4 | tablespoons | sage, fresh | 4 | tablespoons | unsalted butter, cold |
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Steps
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Sequence
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Step
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| | 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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