You will want to eat the whole dish!! It's so good! It makes a perfect side for so many meals and is especially great for the holidays! Tin Star Foods called this "drool worthy" in their Instagram Post! I have to agree! The brown butter ghee, crispy sage, sweetness of the butternut squash and the tart of the pomegranate seeds creates the most amazing flavor combination! Check out the variation below if butternut squash is not your jam!
Prep Time: 10 mins
Cook Time: 5-10 mins
Serves : 2-4
You will need:
1 10 oz pkg butternut squash spirals or make your own at home with a spiralizer.
4 -5 T Tin Star Brown Butter Ghee
3 T fresh sage rough chopped
4 T pomegranate seeds
Salt and Pepper to taste
Melt 1-2 T of ghee in a medium sauce pan over low to medium heat. Add the butternut spirals, a pinch of salt, and toss to coat or stir gently. Place a lid on the pan and let them heat for 5 - 10 minutes before making the sauce.
In a separate sauce pan over medium heat, melt 2-3 T of the brown butter ghee. Occasionally test how hot the ghee is by dipping the edge of a sage leaf in it. Once you get a good hot sizzle, add your 3 T of chopped sage to the ghee along with a pinch of salt and pepper. Move of heat and swirl the sage in the ghee to crisp.
*watch the ghee closely, it will heat quickly and you'll want to try to keep it from reaching a smoke point. A little smoke coming off the pan is okay but not a lot. You may need to start over if it gets too hot. If it looks like its beginning to smoke, pull off heat and add your sage!
Add the pomegranate seeds and a pinch of salt and pepper to your butternut squash and toss gently to combine. Transfer your spirals to a serving dish. Pour the Brown Butter Ghee over the top and add a sprig of fresh sage for garnish!
Variation: Roasted Sweet Potatoes with Brown Butter Ghee, Sage, and Cranberries
Prep: 10 mins
Cook time: 30-40 mins
2 medium to large sweet potatoes cut into 1" chunks
1/4 c dried cranberries sweetened with apple juice
Sauce ingredients above.
Toss Sweet potatoes in 2T olive oil and sprinkle with salt and pepper. Roast on a parchment lined sheet pan for 20 mins at 400. Stir and roast and additional 5-10 mins if needed. Once roasting is complete transfer sweet potatoes to a serving dish and gently stir in the cranberries. You can place it back in the warm oven while you make the sauce.
Prep the Brown Butter Ghee sauce as instructed above and pour over the sweet potatoes and cranberries. Stir gently to coat.