Roasted Butternut Squash with Rosemary & Sage | Chris Cooks

Squash is nobody's favorite food. Maybe a baby's? But when it comes to adult foods, squash doesn't fall at the top of the favorite food list. That being said, I think squash is a very underrated food that doesn't get enough hype. Consider this my attempt to hype up some hearty, yummy, roasted butternut squash.

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One of my favorite ways to roast veggies is to place your sheet pan in the oven while it preheats. Once it rises to temperature, let the pan stay in for another 5 minutes before pulling it out and spreading the veggies on. In the case of this squash, I tossed it with some olive oil and herbs before spreading it on the hot pan and roasting it in the oven. I like to use a little bit of cinnamon to complement the sweetness of the squash.

Ceramic Platter (similar) | Wooden Spoon (similar)

While the squash roasts, you'll mix a little concoction of more oil and more herbs, plus a special ingredient... duck fat. Once the squash is done, you'll drizzle the mixture over the squash, sprinkle some flake salt and serve warm.

As we're inching into fall, I'll be making this delicious side dish more and more, and I'm not mad about that one bit.

Roasted Butternut Squash with Rosemary & Sage

Recipe by Chris Marcum

0.0 from 0 votes

Course: Side Dish

Servings

+

-

8

Prep time

15

minutes

Cooking time

30

minutes

This is a low-effort, high-impact side that always feels special. It pairs so well with just about any fall-flavored protein.

Ingredients

• To roast the squash

• 1 large butternut squash

• 2 tbsp olive oil

• 1 tbsp salt

• 2 tsp black pepper

• 1⁄2 tsp ground cinnamon

• For the herb oil

• 3 tbsp olive oil

• 2 tbsp duck fat refrigerated

• 4 leaves fresh sage sliced into ribbons

• 1 sprig fresh rosemary clumps of leaves pulled from main sprig

• 3 cloves garlic peeled, smashed and roughly chopped

• To finish

• flake salt

Directions

• Roast the squash
• Place a sheet pan in the oven and preheat to 425 on convection.
• Peel the squash, cut in half lengthwise, scoop out and discard the seeds. Cut the squash into large, 2-3in pieces. Toss in a bowl with the roasting ingredients.
• Once the oven has come to temperature, let the pan sit in there for at least 5 minutes. Add the squash to the pan and spread out evenly and roast for 25 minutes until browning develops.
• Make the herb oil
• While the squash roasts, add 3 tbsp of olive oil to a small pot, along with the sage, rosemary and garlic oil. Bring to a gentle sizzle, then remove from the heat and immediately add the refrigerated duck fat to drop the temperature of the oil and keep the garlic and herbs from burning. Set aside.
• Plate & service
• Once finished, lay the squash out on a serving platter and spoon some of the herb oil, along with pieces of the herbs and garlic, on top of the squash (only use as much as you want). Sprinkle with flake salt and serve warm.