MVCSA – Roast Squash with Brown Butter
In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans. To take advantage of this, we’re sharing three recipes that feature these healthy ingredients.
We’re presenting them in the classic New England manner: unpretentious, hearty and perfect for family get-togethers.
ROAST SQUASH WITH BROWN BUTTER
Start to finish: 40 minutes
1 large butternut squash (any autumn or winter squash will do)
6 tablespoons butter
2 tablespoons pine nuts
6 sage leaves
1 teaspoon kosher salt
1 teaspoon lemon juice
Preheat oven to 400 F. While the oven is warming, peel and remove the seeds from the squash and cut into cubes, about one-inch square. Melt 2 tablespoons of butter and coat the cubed squash. Add 1/2 teaspoon of salt. Place the cubed squash into a baking dish and roast until tender, about 25 minutes.
While the squash is roasting, place a heavy-bottom skillet on the stove and put the remaining 4 tablespoons of butter into the cold pan. Turn the heat to medium high. Swirl the pan consistently for 5-6 minutes until the butter starts to turn golden brown.
As the butter browns, it will begin to foam. Once the bubbles in the foam start to turn small, immediately turn off the heat and add the pine nuts and sage leaves. Stir for 30 seconds, then add the lemon juice and set the brown butter aside.
When the squash is tender, and still hot, add the brown butter and pine nuts mixture to the squash, along with the remaining 1/2 teaspoon of salt. Mix to combine and serve.