Brown butter roasted squash with chilli, honey and sage
Pumpkins and squashes herald the start of autumn, when thoughts turn to cooking warming, nourishing food. This is when these versatile ingredients shine. Varieties are countless, but worth a special mention are crown prince, butternut and - my favourite - delica, with its dense, intensely sweet, rich and buttery flesh. Always look for bright skin without blemishes and ensure it is firm to the touch. The big, bold flavours of the chilli and sage offset the sweet, honeyed butternut squash masterfully and give it the perfect little kick. Creamy burrata or a dollop of Greek yoghurt will turn this into a delicious lunch or starter.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
For the brown butter, place a small heavy-based pan over a medium heat and add the unsalted butter. Allow it to melt and start foaming, and continue cooking until it is lightly browned and smelling nutty. Set aside.
Step 2
Peel, cut in half and deseed the butternut squash, then cut each half into slices roughly 2cm thick.
Step 3
Place a large heavy-based pan on a medium heat and add the oil. Add the squash slices and season with sea salt and freshly ground black pepper. Cook on one side for 5-7 minutes, until browned, then turn the slices over and repeat.
Step 4
Add the brown butter to the pan, along with the chilli and sage, and cook for 5 minutes.
Step 5
Remove the pan from the heat, drizzle with honey and set aside until ready to serve, alongside the burrata or yoghurt and the blanched greens. It tastes best at room temperature. Make sure you spoon over all the delicious pan juices.
