Butternut Squash and Yukon Gold Potatoes with Sage-Brown Butter
- 2 spray(s) cooking spray
- 2 pound(s) uncooked butternut squash, peeled, cut into 1-inch chunks ( about 6 cups)
- 2 pound(s) uncooked Yukon gold potato(es), cut into 1-inch chunks (about 6 cups)
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup(s) fresh sage, leaves, packed
- 4 Tbsp unsalted butter
Place a large, rimmed, nonstick baking sheet in oven. Preheat oven to 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 3/4 cup per serving.