When the trending butter board meets salad board- This is definitely a recipe to try on anyone who tries to say that veggies can’t also be delicious!
I find that butternut is typically limited to the menus at restaurants for no more than a few weeks/ maybe a month during the fall time & then disappears until next “season”.
When it comes to butternut squash I feel like it becomes SO limited to fall time.
As the winter season continues people in the mainstream food scene forget about it & its many delicious cousins like acorn, Kabocha, & buttercup squash. I wanted to do an ode to some of my favorite seasonal winter veggies while making it board style for easy family entertaining!
Butternut squash is deliciously sweet & like its name says, naturally nutty/buttery.
This makes it the perfect pair for toasty brown butter that’s been cooked to perfection with garden sage leaves, crunchy roasted butternut squash seeds. crispy bacon for that salty, savory contrast, & air-fried brussel sprouts for a tasty, caramelized bite.
This recipe is one I’m looking forward to making again, swapping with different squash & yummy veggies that I stumble across at the market!
🥂This was a delicious pairing with the Sauvignon Blanc we were drinking!
1 small butternut squash, halved with seeds removed & reserved in a bowl
2 tbsp extra virgin olive oil
1 tsp sea salt
Air-fried brussel sprouts (find the recipe 🔗 on my Instagram!)
4 oz crumbled thick-sliced @lakemeadownaturals bacon
Let's get cooking!
Prep:
Half the butternut squash and brush with oil/sprinkle with salt
Bake at 350 CUT SIDE DOWN on a silicone lined baking sheet for 45 mins-1 hour or until tender & cooked through
Cool & peel before slicing into bite sized pieces
Sage Brown Butter:
4 tbsp salted butter
2 tbsp fresh sage leaves
Cracked black pepper
Chili flake, to taste
Bring the butter to a boil in a pot over medium high heat, stirring nonstop
Right before butter turns a deep brown color, add in sage leaves
Cook until steam from sage leaves subsides & butter is brown & fragrant
Remove from heat & reserve to the side in a bowl until squash & Brussels are ready to be topped
Simple Roasted Butternut Squash Seeds:
Butternut squash seeds, about 4 oz
2 tsp extra virgin olive oil
1/2 tsp raw honey or maple syrup
Cracked black pepper & salt
TIP: Keep any squash flesh that comes with the seeds when you scrape them out & don’t rinse them off! This keeps the natural fiber found in the pulp, helps the seeds to caramelize & gets super crunchy, & gives them a gorgeous deep orange color!
Toss ingredients in a bowl & spread out in a thin layer on a silicone baking sheet
Bake at 375 for 20-25 minutes, stirring halfway through to ensure crispness
Reserve in a bowl to the side & top the salad with them at the last minute
🍴To assemble salad:
Lay butternut squash pieces & scatter with brussel sprouts
Top with toasted butternut seeds & brown butter sauce
Enjoy best while warm or lukewarm!
🤍All produce is supplied from our local vendors from the @wintergardenfarmersmarket
▫️ @farmacyorlando produce
▫️ @lakemeadownaturals Amish butter & natural smoked bacon
Follow @thesaltedsicilian on Instagram for more recipes!
