Roasted Butternut Squash with Sage Brown Butter

It is meatless Monday again, and I roasted a butternut squash, made a sage brown butter, and sauteed some bok choy.  Sage brown butter is a yummy condiment that is perfect for winter squashes.  All I did is split and de seed the squash, rub it with a bit of oil, and roast it for about an hour at 350.  Half way through the baking, I made the bok choy and right before the squash was done, I made the butter.  I also made some rice for the boys that they put the sage butter on too:). One note on the recipe, I only have unsalted butter on hand, so I added salt to the recipe, but if you use salted butter, you most likely won't need to.  Having been on vacation for the last several days, I am feeling kinda lazy, so that's it for the post.  Happy Monday everyone!


Sage Brown Butter Sauce Recipe

8 T  butter (1 stick)
1 ea garlic,crushed and chopped
1/4 c  coarsely chopped sage leaves
1/8 t  ground black pepper
How to make sage brown butter sauce:
Melt the butter in medium sauce pan set over low-medium heat. When the
butter begins to get just slightly bubbly, add the chopped garlic clove.

Stir the garlic in the butter for 1 minute. Add the chopped sage to the
garlic butter and continue stirring and cooking the mixture for 1 to 2
additional minutes, until the butter has turned very light brown and
has a rich, nutty aroma.
Season the sage brown butter sauce with ground black pepper and serve
it hot.
This sage browned butter sauce recipe makes 4 to 6 servings.