I’m sure you’ve fallen into this rut too but I’ve found that with some ingredients, I prepare them the same way time and time again. When I bought butternut squash recently my original plan was to roast it, then mash it until my boyfriend complained that that’s what I always do. Point taken. And with some on the fly thinking, I decided to make a Maple Brown Butter Roasted Butternut Squash and it was so freakin good I had to share it here with all of you!
How to brown butter
Browning butter is among the simplest ways to elevate a dish, make a banging sauce, and add a distinct nutty flavor. Making browned butter is simple, although it’s a method that does require you to watch the pan the entire time otherwise you could risk burning the butter and ruining the batch. The line between perfect golden browned butter and burnt browned butter is slim.
To make, heat a skillet on medium heat and place butter in the skillet. The butter will melt and then begin to separate. Do not stir the butter as you want the milk solids to sink and brown. The butter will bubble and become frothy as the water cookd out of it. You’ll begin to see the bottom of the pan turning golden brown. At this point remove the pan from heat, scrape up all of the browned bits and pour off the browned butter into either a container or into your dish.
How to roast butternut squash
Roasting squash is an easy way to prepare it. First halve the squash and scoop out the seeds. Using a vegetable peeler, remove the skin. This can be a bit tricky and I usually cut my squash into smaller segments for this part. Once squash has been peeled, cube the squash. For this recipe I tossed the squash in olive oil, salt, pepper and some fresh thyme. Then roast at 400 for 15-20 minutes or until cooked through.
Roasting squash whole is also another option. Again halve the squash and scoop out the seeds. Season the cut side of the squash with salt and pepper then drizzle olive oil onto the squash. Place squash cut side down on a baking sheet and bake at 375 for 25-30 minutes (microwaving works as well, I just haven’t tried that method!). Let squash cool for a few minutes before scooping out the meat, then enjoy!
Butternut squash is definitely an underrated ingredient. I like to eat squash all winter long because it’s one of the few vegetables that stays fresh throughout the season. And although I have some favorite ways of preparing it, finding new ways will be a fun challenge!
Maple Brown Butter Roasted Butternut Squash
Prepare for a delicious fall side dish with this Maple Brown Butter Roasted Butternut Squash recipe. It definitely can't be missed!
- 1 Butternut Squash
- 2 Tbsp Olive Oil
- 3 Sprigs Fresh Thyme
- 1/2 Cup Butter
- 1/2 Cup Maple Syrup
Preheat oven to 400.
Halve squash and scoop out seeds. Using a vegetable peeler, remove the skin. Cube squash and place in a large bowl.
Season squash generously with salt and pepper. Drizzle olive oil over squash and toss to coat.
Spread squash onto a baking sheet in an even layer. Roast fro 20 minutes or until squash is cooked through.
For the browned butter, heat a skillet on medium heat and melt butter. Cook butter for several minutes without stirring until the bottom begins to turn golden brown. Remove from heat and mix in maple syrup. Drizzle over squash and enjoy!
Not sure why, but Arya goes crazy for Popeye’s fried chicken. We’ve never fed it to her, but it doesn’t stop her from trying to snag a piece on her own