During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
Fall is here, and so is one of my favorite sides: Delicata Squash.
The best way to prepare them comes from my friend Janet Bufton: Roast and top with brown butter and sage.
- 1 Delicata squash
- 8 fresh sage leaves
- 1/3 stick of butter
- Preheat your oven to 425F.
- Cut the squash in half length-wise and remove the seeds.
- Roast them on a foil-lined sheet for 30 minutes. After the first 15 minutes, flip them over. Remove them from the oven when they are done.
- When you have 5 minutes left on the timer, take the butter and it in a small pan over medium heat.
- When the butter is hot and starting to bubble, lay in the sage. Fry it for two minutes, then remove it and lay it on a dry paper towel to wick away the excess butter.
- Continue heating the butter for a few more minutes until it turns brown and the solids start to fall to the bottom. Monitor it so that it doesn’t burn.
- When it is brown, remove it from the heat. Let cool slightly and pour it into the open halves of the squash. If the butter is still pretty hot, it may bubble quite a bit when your pour it in. Nothing to be worried about. Lay the fried sage on top. Salt to your liking and serve.