Whole roasted butternut squash with sage & pumpkin seeds in brown butter
Ed Smith's side dish hardly needs any work. Squeeze it into the back of the oven in its own small roasting tin or on a tray with something else
- Prepare5 mins
- Cook1 hr 35 mins
- Total time1 hr 40 mins
- 1 butternut squash
- 50g Essential Salted Butter
- 11 2 sage leaves, small ones left whole, large finely shredded
- 25g pumpkin seeds
- ¼ tsp ground black peppercorns, ground
Preheat the oven to 200ºC, gas mark 6 – or whatever your oven is set to for your other festive dishes.
Wipe the squash clean and bake it whole in a small roasting tin for 1 hour-1 hour 30 minutes, until the skin colours and the flesh is collapsing. The exact time will depend on the oven temperature and the size of the squash – err on the generous side.
When ready to serve, heat the butter in a frying pan over a medium heat until it froths, then wait until it quietens down and smells nutty. Add the sage leaves and pumpkin seeds (stand back as you do), stir and fry for 1 minute, until the leaves are crisp and the seeds toasted.
Transfer the squash to a serving dish. Use the tip of a knife to pierce the skin, slice it in ½, then scoop away the seeds. Scrape any sweet juices from the roasting tin over the soft flesh, then spoon over the brown butter, sage and seeds. Sprinkle with the pepper and serve
The squash will sweeten and collapse, essentially self-mashing. It’s soothing and intense as is, but the brown butter, sage and seeds give it a festive flourish
Typical values per serving when made using specific products in recipe