Butternut Squash with Sage and Brown Butter Almonds
Prep time: 45 minServes: 4
Pairs with
Squash, brown butter, and sage — autumn's best trio. The sweet, nutty character meets a medium white with texture (Marsanne, Viognier) or a light, fruity red.
Ingredients
- 1 large butternut squash (about 1kg), peeled, deseeded, in 3cm chunks
- 3 tbsp olive oil
- Flaky sea salt, black pepper
- 1 tsp cinnamon
- 60g butter
- 40g almonds, roughly chopped
- 12 sage leaves
- Juice of ½ lemon
- 100g goat's cheese, crumbled
- Pomegranate seeds (optional)
Method
- 11. Heat the oven to 200°C. Toss the squash with olive oil, salt, pepper, and cinnamon. Roast on a tray 30–35 minutes until soft and caramelised at the edges.
- 22. In a small frying pan: melt the butter over medium heat, let it foam and turn nut-brown. Add almonds and sage leaves, fry 30 seconds until the almonds smell toasty and the sage is crisp.
- 33. Remove from heat, add lemon juice (it will sizzle — that's correct).
- 44. Pile the roasted squash on a platter. Scatter goat's cheese, drizzle the brown butter with almonds and sage over. Finish with pomegranate seeds if you like.