Butternut Squash Medallions with Toasted Squash Seeds, Browned Butter, and Fried Sage

I’ve been on a butternut squash and browned butter kick lately. Perhaps it is because it’s a delicious combo, but it’s probably because it’s a really inexpensive delicious combo. Squash is a very versatile fall and winter veggie that I highly recommend. It’s yummy, healthy, and packed full of stuff that makes me feel ready to build a snowman.

Squash, like pumpkins, often come full of seeds. Rather than throwing them out, try toasting them. The only issue is that they are so delicious you’ll have trouble saving any to use on your dish. I actually had to cover mine in plastic so that I couldn’t nab a few each time I walked by them on the counter.

Between the sweet squash, the aromatic browned butter, the salty seeds, and the intriguing sage, this is a simple dish that is sure to satisfy. Got leftovers? Try chopping some up and adding it to your morning omelet or breakfast burrito. So good!

Butternut squash and Chicken marbella

Butternut Squash Medallions with Toasted Squash Seeds, Browned Butter, and Fried Sage (Serves 4-6)

1 small butternut squash

5 tbsp unsalted butter

12 fresh sage leaves

3 tbsp olive oil


White Pepper

1/3 cup Coconut or similar high-heat oil

  1. Preheat oven to 400 F
  2. Peel squash and cut in half lengthwise. Scoop out seeds and rinse until clean and pat dry.
  3. Toss seeds in a small bowl with 1 tbsp olive oil and a hearty pinch of salt. Arrange on a parchment paper-lined baking sheet.
  4. Roast seeds for 7 minutes or until toasted and crispy, but not burnt. Set aside to cool.
  5. Turn oven down to 375 F
  6. Slice squash into 1/4 “ thick medallions. Arrange medallions on baking sheets, scalloping them so that they are stacked at an angle. Drizzle with olive oil and season with salt and pepper.
  7. Roast squash for 15-20 minutes or until the squash is soft but not mushy.
  8. While the squash is roasting, melt butter in a small saucepan over medium heat. Cook butter at a light simmer for about 10 minutes or until the foam has subsided and it turns light brown, is flecked with black specks, and releases a nutty aroma. Remove from heat.
  9. Heat coconut oil in a small pan. Once hot, fry sage leaves 3-4 at a time for about 15 seconds each. Let drain on a paper towel.
  10. Transfer squash to a large serving platter, keeping it in its scalloped arrangement. Drizzle with browned butter, sprinkle with roasted squash seeds, and finish with fried sage leaves.
  11. Served with Chicken Marbella and Cauliflower Purée.

Browned butter, roasted butternut squash seeds, and fried sage.

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