Butternut squash and Yukon gold potatoes with sage-brown butter
Uncooked butternut squash
2 pound(s), peeled, cut into 2.5-cm (1-inch) chunks ( about [1
Uncooked Yukon gold potato(es)
2 pound(s), cut into 2.5-cm (1-inch) chunks (about 6 cups)
¼ pinch, freshly ground
¼ cup(s), leaves, packed
- Place a large, rimmed, nonstick baking sheet in oven. Preheat oven to 220ºC (425ºF).
- Carefully remove warmed baking sheet from oven; coat with cooking spray. Place squash and potatoes on prepared baking sheet and sprinkle with salt and pepper; toss to coat. Roast, tossing about halfway through cooking, until squash and potatoes are tender and slightly browned, about 35 to 40 minutes.
- Meanwhile, after vegetables have cooked for about 20 minutes, place butter in a small saucepan (the smaller the better); set pan over medium-low heat. Let butter sit until it melts; continue to cook butter until it foams. Start swirling pan and continue to cook butter until foam subsides and milk solids brown. The butter will have a nutty smell - be careful not to cook it too long or it can burn. Remove pan from heat and immediately crumble sage into butter (be careful, the butter will bubble).
- Transfer squash and potatoes to a serving platter or bowl; drizzle with hot butter mixture and toss to coat. Yields about 175ml (3/4 cup) per serving.