Roasted Butternut Squash, Apples, and Figs with Sage Brown Butter

Name: Roasted Butternut Squash, Apples, and Figs with Sage Brown Butter
Total time: 1 min
Ingredients: 1 small butternut squash; 2 cups fresh figs, halved; 2 cups apples (such as Honeycrisp), cored and thickly sliced; 2 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 8 tablespoons unsalted butter; 1 teaspoon apple cider vinegar; 10-15 fresh sage leaves

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Total: 1 hours, 20 minutes

Servings: 8

Author : Sara Tane

Roasted Butternut Squash, Apples, and Figs with Sage Brown Butter

Ingredients

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1 small butternut squash2 cups fresh figs, halved2 cups apples (such as Honeycrisp), cored and thickly sliced2 tablespoons extra-virgin olive oil2 teaspoons kosher salt1 teaspoon freshly ground black pepper8 tablespoons unsalted butter1 teaspoon apple cider vinegar10-15 fresh sage leaves

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Instructions

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Step 1

Preheat oven to 400°.

Step 2

Prick holes along surface of butternut squash and microwave for 3-5 minutes; let cool. When cool enough to handle, peel and vertically halve squash; remove and discard seeds. Cut into ¼-inch-thick slices.

Step 3

Toss the squash, apples, and figs with the olive oil, salt, and pepper. Divide mixture evenly between 2 sheet pans. Bake at 400° for 45-50 minutes, rotating sheet pans and flipping over the squash mixture on each pan halfway through cooking.

Step 4

Melt butter in a medium skillet over medium-low heat; cook until browned and fragrant, about 12-15 minutes. Remove from heat and add vinegar and sage. Drizzle directly over sheet pans and serve immediately.