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.
Butternut Squash and Leek Ribbons with Brown Butter Sage
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?