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Sage Butternut Squash



What you are creating

This dish is perfect for fall and winter as a side. Its one of the recipes featured in our Winter gnocchi class and even makes a delicious Thanksgiving side dish.


  1. In a large skillet set over medium-high heat add 1 tablespoon of butter. When butter melts and foam subsides, add squash, season with salt and pepper and let caramelize and tender. About 7-10 mins. Transfer squash to a plate.

  2. Return skillet to heat and add remaining 4 tablespoons of butter. Melt butter stirring occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Stir in sherry vinegar and sage. Taste and adjust seasoning with salt and pepper. Fold in Squash and reduce heat too low.

  3. Toss well with parmesan and garnish with parmesan. Enjoy!

  • 5 tablespoon Unsalted Butter

  • 2 cups cubbed Butternut Squash (cut ¼ inch pieces)

  • Sea Salt & Freshly Ground Pepper

  • 1 tablespoon Sherry Vinegar

  • 1 tablespoon thinly sliced sage leaves

  • Freshly grated Parmigiano-Reggiano cheese for serving

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