Roasted Brown Butter Butternut Squash, Apples and Brussels Sprouts

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 15 minutes
Yield: 4-6 servings as a side dish
Ingredients
  • 5-6 cups butternut squash, cubed
  • 1 pound brussels sprouts, cut in half if big
  • 2 apples, cut into thick wedges
  • 1 small red or yellow onion, cut into thick strips
  • 1 tablespoon thinly sliced garlic
  • 2 tablespoons olive oil
  • the zest of 1 lemon, just the yellow not the white pith
  • coarse salt and fresh black pepper
  • 4 tablespoons butter
  • 1 tablespoon fresh chopped herbs like sage or thyme

Instructions
  1. Preheat oven to 400 degrees F. Grease a large baking sheet w/sides or a roasting pan.
  2. In a large mixing bowl toss squash, sprouts, apples, onion and garlic with olive oil, lemon, 1 teaspoon coarse salt and a few cracks of fresh black pepper. Spread out on roasting pan and bake until tender 40 - 50 minutes.
  3. Meanwhile add the butter to a small saucepan over medium heat. Cook until butter turns amber - kind of like the color of toast. Stir the butter occasionally - it will foam up first and you may see some sediment on the bottom of the pan - leave that behind. It should take about 5 minutes. It's easy to burn so watch carefully.
  4. Once the vegetables are done remove from oven and sprinkle the fresh herbs over top then pour the brown butter over them, toss and season to taste if needed. Serve immediately.

2 comments:

  1. catering in kuwaitOctober 30, 2012 at 11:58 PM

    WoW admin...nice recipe,
    good for breakfast I think so.
    nice job done by you,keep going

    ReplyDelete
  2. Saday KuteOctober 31, 2012 at 2:00 AM

    I like it
    Well, admin

    ReplyDelete

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