Delicata Squash with Brown Butter and Fried Sage

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.

Ingredients

  • 1 Delicata squash
  • 8 fresh sage leaves
  • 1/3 stick of butter
  • Salt

Instructions

  1. Preheat your oven to 425F.
  2. Cut the squash in half length-wise and remove the seeds.
  3. 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.
  4. When you have 5 minutes left on the timer, take the butter and it in a small pan over medium heat.
  5. 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.
  6. 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.
  7. 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.

An Unexpectedly Good Side Dish (or, How I Learned About Beurre Meuniere)

It was around 6pm last Friday. The huge ribeye I picked up the weekend before had been in my sous vide for 3 hours. I was ready to start making my sides: Roasted potatoes and pan-fried brussels sprouts.

I just had one problem: I only had three small potatoes and one small package of brussels sprouts. I had used the rest of both earlier in the week and didn’t leave myself enough for another meal. I thought I had, but I was wrong.

I have almost nothing else in the fridge. Little in the pantry. We’ve already planned to go grocery shopping this weekend. If I hadn’t already cooked the steak, I would have ordered pizza or Chinese food. But the steak is already cooked, so now I’m stuck.

I started digging through the freezer and pantry to see what I had to work with:

  • 2 bags of frozen corn
  • 1 bag of frozen green beans
  • Quinoa
  • 1 lemon
  • 2 apples, 3 pears, and 2 bananas
  • Onions
  • Butter
  • 2 bags of frozen whole edamame

Sure, I could roast the edamame with some oil and spices, but that is more of an appetizer, not a side dish for this beautiful ribeye:

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After about 10 minutes of furiously searching, I found something that seemed to fit the bill: Potatoes, Green Beans, and Corn with Lemon-Brown Butter Dressing from The Kitchn.

I’ll admit, I was skeptical. Would a mixture of potatoes, beans, and corn actually be good? I decided to go with it, though, because I had no other options. I also didn’t really have enough potatoes to make the full dish, so I decided to cook a cup of quinoa to toss in the mix. As you know, I rarely follow recipes.

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When I tasted it, I was pleasantly surprised. The lemon-brown butter sauce changed the whole flavor of the dish. It was delicious. Both Amanda and I ate huge helpings at dinner and we gladly ate a bowl of it as a snack a few days later.

After one taste, I decided that I want that lemon-brown butter sauce at least once a week this summer. That lemon-brown butter sauce is going to regularly grace our dinner table. I now know that it is called beurre meuniere. Parsley, shallots, or garlic make nice additions to it. It would go well with asparagus, cauliflower, broccoli, white fish, green beans, or even as a light pasta sauce.

I don’t forsee us needing green beans, corn, and three potatoes to swoop in and save the day any time soon, but I’ll definitely make this again in the future. We’re definitely making that sauce again. Probably next week.