I am about 90% done cooking my way through Nothing Fancy, but have a new cookbook that is keeping me in the kitchen, Modern Comfort Food by Ina Garten. I mean who doesn’t crave comfort food enduring this pandemic and election cycle.
The book is full of approachable recipes, new takes on old classics, and lots of great pictures. I’ve already made about ten recipes and more on deck.
Brussels Sprout Pizza // Lobster and Pea Risotto // Smashed Hamburgers with Caramelized Onions
Any recipe with brown butter, count me in. Brown butter is one of the best aromas on this planet, and the flavor gets me every time. Making brown butter is one of those tasks that require your undivided attention, it goes from down to burnt in a hot second. One of those tasks that forces you to slow down and be patient. Perfect after a day of non-stop meetings and rush-rush tasks. The reward is gold!
The brown butter is the star, and the fresh cracked pepper and fried sage really compliment the sweetness of the squash. This recipe would make a great addition to your Thanksgiving table. And this cookbook makes a great addition to any kitchen.
Roasted Butternut Squash with Brown Butter & Sage
Notes
Recipe adapted from Ian Garten Modern Comfort Food cookbook.
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon crushed red pepper
Instructions
- Preheat the oven to 400 degrees.
- Peel the butternut squash, slice in half lengthwise. Remove and discard seeds. Slice squash in 1/4″ inch slices.
- Place squash on sheet pan, drizzle with oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Spread into one layer and cook for 25 minutes.
- Prepare brown butter. Melt butter in a small sauté pan over medium heat. Cook for 2-3 minutes, swirling often until the butter begins to brown and has a caramel aroma. Remove from heat and stir in the chopped sage, red pepper, and 1/4 teaspoon salt.
- Serve squash topped with warm brown butter, sprinkle of salt and fresh ground pepper.
- Optional: fry a few sage leaves whole for serving garnish.
