Have you seen those beautiful salads made with thin cucumber ribbons?
Butternut squash are in season and I get one each week in my organic farm box. These squash are at their peak freshness and I love their natural sweet flavor.
Your whole family will love this butternut squash and leeks sauteed in a brown butter sage sauce.
I cooked this squash in a delicious brown butter and sage to accent the buttery flavor of the squash. This easy squash recipe is the perfect side dish for any occasion, and it is fancy enough to serve at a party.
Butternut squash are such a versatile vegetable. It and can be cooked traditionally, added to soups or stews, or even used in baking. Try these delicious butternut squash breakfast ideas! Butternut Squash Egg Baskets and Honeynut Squash and Baked Eggs.
I highly recommend getting your kids involved to help out! Kids love to peel vegetables, and getting them involved in making dinner makes it more likely that they will eat what they made!
How do you make these vegetable ribbons with a butternut squash?
I used a vegetable peeler to remove the rind from the butternut squash. Then use the peeler to make long ribbons of squash. It goes pretty quickly once you get going :-).
I filled a bowl of these ribbons, peeling the squash until I got close to the center.
Saute the leeks with butter until they begin to caramelize.
Add the squash and sage and cook until tender, but not mushy.
Things You Need To Make This Recipe:
- An awesome cast iron pan makes cooking and clean up a breeze!
- An easy to hold vegetable peeler. Perfect for little helper hands.
A delicious recipe with butternut squash and leek ribbons sauted in brown butter with fresh sage.
- 1 butternut squash use vegetable peeler to make ribbons
- 1 leek washed and sliced thinly
- 2 tablespoons fresh sage
- 1 tablespoon butter
- salt and pepper to taste
- With a vegetable peeler, remove the rind from the butternut squash.
- Once the rind is removed, continue to peel ribbons of squash until you get close to the center.
- Slice leek. I cut it in half lengthwise then cut both vertically to create U shaped pieces of leek.
- In a large cast iron skillet, heat butter with leeks on medium heat.
- Allow leeks to cook until almost caramelized and butter is slightly brown.
- Add squash ribbons and sage.
- Saute until squash is slightly tender.
- Salt and pepper to taste.
What is your favorite way to enjoy butternut squash?
Looking for more side dish ideas?
Kabocha and Apple Squash Fritters
I would have never thought to ribbon the squash! It looks like it was cooked perfectly to keep such a bright vibrant flavor too – this looks delish!
Thank you Debra 🙂
What a creative way to use butternut squash. I’d probably invite someone over to dinner for this so they could help me peel. 😉
That is what child labor is for Jameson 🙂
Sandi,
I’ve got a pile of butternut squash in my Strategic Winter Squash Reserve in the basement. Each week during the growing season we’d get so much from our farm share, more than we could eat. Since the squash can hang out in the SWSR for a few months I saved it and ate the fresh greens and root veggies.
Now that the farm share has ended, I’m slowly working my way through the SWSR. I love this idea–such a nice change from roasted pureed squash!
Thanks!
I love the thought of a strategic winter squash reserve. I wish we had basements here in California, that sounds like an incredible way to extend vegetables.
Wow, you made a winner here. I love the ribbons and sage just goes perfectly with butternut.
Thank you Michelle 🙂
This sounds delicious! I love both butternut squash and leeks and they must be amazing in this brown butter sage sauce. Pinning and stumbling!
Thank you Joy 🙂
that’s such a cool idea to make ribbons of the butternut squash. It’s a different approach and the flavoring of butter leek and sage makes it a perfect side. Thanks for sharing!
Thank you Helene.
DROOLING SO BADLY RIGHT NOW!!!!
I love sage with winter squash–and this looks so elegant! Great job!
Thank you Laura 🙂
This looks like a delicious way to prepare butternut squash!
Thank you Cindy 🙂