Ingredients:

  • 2 lbs (1 kg) butternut squash, peeled, deseeded, and cut into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil or Rapeseed Oil
  • 1 tsp Coarse Sea Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 6 Tbsp (85 g) Unsalted Butter, high quality
  • 20 large fresh Sage Leaves, whole leaves, picked
  • 1/4 cup (60 ml) Maple Syrup (Grade A Dark)
  • 1 Tbsp (15 ml) Apple Cider Vinegar (or White Wine Vinegar)
  • 1/2 tsp (2.5 ml) Red Chilli Flakes (optional, adjust to taste)
  • 1/2 cup (60 g) Walnuts, roughly chopped and toasted

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Toss the butternut squash cubes directly on a large roasting sheet with the 2 Tbsp of oil, 1 tsp of salt, and pepper. Ensure the squash is in a single layer for proper caramelisation. Roast in the preheated oven for 20 minutes, or until the squash corners begin to soften and turn a light golden-brown.
  2. Prepare the Brown Butter: While the squash roasts, place the butter in a small, light-colored saucepan over medium heat. Let the butter melt completely. Once the foaming subsides, swirl the pan occasionally. Watch for tiny brown specs to form at the bottom and for the butter to smell distinctly nutty, like toasted hazelnuts (5-7 minutes). Remove from heat immediately once browned.
  3. Crisp the Sage: While the brown butter is still hot, carefully add the fresh sage leaves. They will splutter and fry quickly (about 30 seconds). Remove the leaves with a slotted spoon and place them on kitchen paper to drain and crisp up. Reserve the brown butter in the saucepan.
  4. Make the Glaze: To the reserved brown butter, whisk in the maple syrup, apple cider vinegar, and chilli flakes. Taste the mixture and adjust seasoning if necessary.
  5. Combine and Finish Roast: Remove the squash from the oven after its initial 20-minute roast. Pour about two-thirds of the maple-butter glaze over the squash. Toss gently to coat. Place the coated squash back into the oven for another 15 minutes, or until the squash is completely tender when pierced with a fork and the glaze has thickened slightly.
  6. Garnish and Serve: Transfer the hot glazed squash to a serving platter. Drizzle with the remaining glaze. Crumble the crispy sage leaves and scatter the toasted walnuts liberally over the top. Serve immediately.