Butternut Squash, Brown Butter and Sage Sauce

  • 1 cup diced butternut squash (about 1/4 inch square)
  • 2 Tbsp olive oil
  • 1/2 cup unsalted butter
  • 4 sage leaves, chopped
  • Kosher salt and fresh cracked black pepper


In a shallow frying pan, heat the olive oil over medium-high heat.  Add the squash and sauté for 8-12 minutes or until they are golden brown and tender all the way through.  When the squash is cooked, reduce the heat to medium-low.  Add the butter and let it melt.  Leaving the pan alone, watch the butter until you see the white milk solids begin to turn brown.  When you see brown form in the pan, begin to swirl the pan , always swirling in the same direction.  Keep swirling over the heat until all the white milk solids in the butter are golden brown.  Be careful not to let your butter go to long, as it is easy to burn the milk solids.  When the butter is perfectly golden and has a nutty aroma, add the sage.  Spoon the cooked ravioli directly from the water to the pan.  Toss together and transfer to a serving bowl.