Ingredients:

  • 2 Sweet Dumpling Squash, halved and seeded (approx. 1 kg / 2.2 lbs total)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup unsalted butter (115g / 4 oz / 1 stick)
  • 1/4 cup fresh sage leaves (loosely packed), roughly chopped (approx. 15g)
  • 1 tablespoon lemon juice (15 ml)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper (optional). Halve and seed the sweet dumpling squash.
  2. Drizzle the squash halves with olive oil and season with salt and pepper.
  3. Place the squash cut-side up on the prepared baking sheet. Roast for 35-40 minutes, or until tender and easily pierced with a fork and starting to caramelize.
  4. While the squash is roasting, melt the butter in a small saucepan over medium heat.
  5. Continue cooking the butter, swirling occasionally, until it turns a golden brown color and has a nutty aroma (about 5-7 minutes). Watch carefully to prevent burning!
  6. Remove the saucepan from the heat and stir in the sage leaves, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste. The sage will sizzle and release its fragrance.
  7. Drizzle the brown butter sage sauce over the roasted sweet dumpling squash. Serve immediately.