Mold Detox Friendly Roasted Butternut Squash with Sage Brown Butter
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the sage brown butter
- 4 tbsp unsalted butter
- 12 fresh sage leaves
- 1 tbsp fresh lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the butternut squash cubes with the olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces are not touching.
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