Roast squash with sage brown butter

Name: Roast squash with sage brown butter
Total time: 40 min
Yield: 4 people
Ingredients: 1 small squash (butternut or red kuri, ± 1 kg); 2 tablespoons olive oil; 50 g butter; 12 Spanish sage leaves; 30 g toasted hazelnuts; salt and pepper

Updated on 9 October 2026

Makes: 4 people
Time: 40 min
From: Spanish sage

Ingredients

1 small squash (butternut or red kuri, ± 1 kg)
2 tablespoons olive oil
50 g butter
12 Spanish sage leaves
30 g toasted hazelnuts
salt and pepper

Method

Preheat the oven to 200 °C. Cut the squash into wedges (red kuri can keep its skin) and remove the seeds.
Toss with the olive oil, salt and pepper and roast for 25 to 30 minutes until soft and golden.
Melt the butter in a pan and let it brown gently until it smells nutty; fry the sage leaves in it for half a minute until crisp.
Arrange the squash on a dish, pour over the sage butter and scatter with the chopped hazelnuts.

Storing: 2 days in the fridge; reheat in the oven.