Roasted Butternut Squash with Maple Butter Breadcrumb and Sage Crema

Photo by Michael Piazza / Styled by Catrine Kelty

A simple preparation of tender, sweet Butternut squash dressed up with a crispy buttery crumb and herbaceous crèma, this dish can stand at the center of the table as a robust meatless entree or be served alongside roasted poultry as a stunning side dish. The secret here is in the technique: Allowing the squash to take its time in the oven and slowly roast will caramelize the natural sugars and completely transform the flavor of the Butternut squash, while the breadcrumbs provide some welcome crunch.

Serves 4

FOR THE MAPLE BUTTER BREADCRUMBS:
½ pound (2 sticks) butter, softened at room temperature
½ cup maple syrup
½ teaspoon kosher salt
½ teaspoon red pepper flakes
1 cup panko bread crumbs

FOR THE SAGE CREMA:
½ cup heavy cream
1 tablespoon finely chopped fresh sage
zest of 1 lemon
½ cup sour cream
salt, to taste

FOR THE ROASTED BUTTERNUT SQUASH:
1 (2½ pound) Butternut squash, split lengthwise and seeds removed
extra virgin olive oil
salt, to taste
remaining maple butter
fresh flat-leaf Italian parsley and sage leaves, for garnish

FOR THE MAPLE BUTTER BREADCRUMBS:
Using the whisk attachment of a stand mixer, whip the butter until fluffy, then slowly add the maple syrup while the mixer is running. Add the salt and red pepper flakes and continue mixing until fully combined. Scrape into a bowl and set aside at room temperature.

Add about ⅓ of the butter to a sauté pan and melt over medium heat. Once the butter sizzles and foams slightly, add the bread crumbs and begin stirring with a rubber spatula. Reduce heat to medium-low and continue stirring until the bread crumbs have become a deep toasted brown color. Remove from heat and transfer to a papertowel- lined plate to absorb excess fat. Taste and add salt as needed. Set aside at room temperature.

FOR THE SAGE CREMA:
Heat the sage and heavy cream in a small saucepan over medium heat until cream comes to a simmer. Reduce heat and simmer for about 10 minutes, or until the flavor of the sage has infused the cream. Strain cream through a fine strainer to remove the sage, which has donated its flavor to the cream; cool slightly. Whisk in the cold sour cream and lemon zest, season with salt and refrigerate until ready to serve.

Preheat oven to 325°F.

Score the cut sides of the squash about ¼ inch deep with a sharp chef’s knife: Make angled cuts about ½ inch apart across the full length of the squash, and then turn the squash 45° and make another series of cuts that are equally deep and spaced apart (like grill marks on a steak).

Apply a thin coating of olive oil to the flesh and skin of the squash and season all sides liberally with salt. Place squash face down on a baking sheet lined with parchment paper and bake until the flesh is easily pierced with a butter knife or toothpick, about 1 hour.

Remove the squash from the oven and increase oven temperature to 425°. Invert the squash with a large spatula or tongs so that it is face up, being careful not to break the pieces. Using an offset spatula, brush some of the remaining maple butter over the flesh so that it melts and drips down into the crevices. Return the squash to the oven, face up, and bake until the flesh develops some deep roasted color, about 25 minutes, brushing with more maple butter every 8–10 minutes during the cooking. Transfer to a serving platter and spoon the bread crumb mixture over the top and spoon over a nice drizzle of the sage crema. Garnish with freshly picked parsley and sage leaves on top. Serve immediately.

This recipe appeared in the Winter 2024 issue as part of a larger story on Butternut Squash.