Butternut Squash with Parmesan and Brown Butter

Recipe adapted from: Market Cooking, by David Tanis


2-lbs. butternut, cut into 1/2 inch slices (or thinner)
salt and pepper
olive oil
3 tablespoons butter
pinch of crushed red pepper
12 large sage leaves, roughly chopped or a handful of smaller sage leaves
handful of mizuna or arugula, chopped, for garnish
a chunk of parmesan for shaving
lemon wedges


Heat the oven to 400º. Put the squash slices in a large bowl  and season with salt, pepper, and a drizzle of olive oil. Toss gently, and then transfer to two baking sheets lined with parchment. Spread out the slices evenly. Roast until the squash is cooked through and the edges are browned here and there, about 15 minutes. Arrange the squash on a platter or smaller plates, and then make your brown butter sauce. Melt the butter in a small skillet over medium high heat. Add the crushed red pepper and sage, season with a little salt and black pepper, and whisk the butter and aromatics as the butter begins to bubble and brown. When the butter is foamy and smells nutty (about a minute), spoon it over the squash. Garnish with a the mizuna leaves and use a sharp vegetable peeler to shave on some parmesan. Serve with lemon wedges.