Roasted Butternut Squash with Rosemary & Sage
This is a low-effort, high-impact side that always feels special. It pairs so well with just about any fall-flavored protein.
Servings 8
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
Instructions
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 u0026amp; 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.