Butternut Brown Rice With Brown Butter And Sage Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Toss the butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
• STEP 3.Roast the squash for 25-30 minutes, or until tender and slightly caramelized.
• STEP 4.In a large saucepan, melt the butter over medium heat.
• STEP 5.Add the sage leaves and cook until the butter turns golden brown and fragrant.
• STEP 6.Add the cooked rice and roasted butternut squash to the saucepan and toss to coat.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the butternut brown rice with brown butter and sage as a side dish or main course.

Cooking Tips

• You can substitute other types of winter squash, such as acorn or kabocha, for the butternut squash.
• To save time, you can use pre-cooked brown rice.
• For a vegetarian version, use vegetable broth instead of chicken broth.

Storage and Serving

• Store any leftover butternut brown rice in an airtight container in the refrigerator.
• To reheat, warm the rice in a saucepan over medium heat until heated through.
• Serve the dish as a side with roasted meats or as a main course with a green salad.