Roasted Butternut Squash

Roasted Butternut Squash

1 large butternut squash, peeled and seeded and cut in 1” chunks
1 stick butter
salt and pepper
12-15 fresh sage leaves
1 cup Parmesan cheese, grated

Preheat the oven to 375ºF. Melt the butter in a large skillet over medium heat. Place the sage leaves into the butter fry until crisp, about 3-5 seconds. Remove the sage leaves from the pan and place on a paper towel. Continue cooking the butter until it develops brown flecks and begins to smell nutty. Watch it closely to keep the butter solids from burning. Remove from the heat and let cool slightly. In a large bowl, toss the squash with the brown butter, and season with salt and pepper. Place in oven and bake for approximately 30 minutes, or until squash is tender. Remove the squash from the oven and top with fried sage leaves and grated parmesan.