Brown-Butter Butternut Mash

Roasted butternut mashed with nutty brown butter & sage — the sweet, silky bed under game

Serves 4 · 10 min

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1 butternut squash (~2 lb), halved & seeded
4 Tbsp butter · 6–8 sage leaves
salt · pepper · pinch nutmeg · splash cream or milk (optional)
optional: a little maple or honey

What you need

1 butternut squash (~2 lb), halved & seeded

4 Tbsp butter · 6–8 sage leaves

salt · pepper · pinch nutmeg · splash cream or milk (optional)

optional: a little maple or honey

Roast the squash. Rub the cut halves with a little oil, lay cut-side down on a sheet, and roast at 400°F ~35–45 min until collapsing-soft. Scoop the flesh from the skin.
Brown the butter & crisp the sage. Melt the butter over medium, add the sage, and cook, swirling, until the butter smells nutty and turns golden-brown and the sage crisps. Watch it — it goes from brown to burnt fast.
Mash & season. Mash the squash smooth with most of the brown butter (crumble in the sage), salt, pepper, and nutmeg; loosen with cream if you like. Drizzle the last brown butter on top.

Steps — tap one to keep your place

1. Roast the squash. Rub the cut halves with a little oil, lay cut-side down on a sheet, and roast at 400°F ~35–45 min until collapsing-soft. Scoop the flesh from the skin.

2. Brown the butter & crisp the sage. Melt the butter over medium, add the sage, and cook, swirling, until the butter smells nutty and turns golden-brown and the sage crisps. Watch it — it goes from brown to burnt fast.

3. Mash & season. Mash the squash smooth with most of the brown butter (crumble in the sage), salt, pepper, and nutmeg; loosen with cream if you like. Drizzle the last brown butter on top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.