This Roasted Butternut Squash Sage Butter will bring depth and warm flavors to anything it’s added to. Spread it on bread, melt it over steak, or baste a chicken or turkey with it.I know, it’s a little bit redundant. I could hardly call butternut squash a “nut” squash, though.
I absolutely love blending delicious flavors into butter — you can do this with almost anything, and then use it on almost anything. (This is called a compound butter.)
Imagine the flavors of earthy sage, sweet squash, and smoky paprika melting over a bowl of Pappardelle pasta, a grilled rib-eye steak or rustic bread. Can you almost taste how amazing that would be?And now, the best — and most timely — idea of all. Why not baste your Thanksgiving turkey with this divine butter? I’m telling you, you will be so happy you did. And so will your guests!
Of course, you can still brine, and do all of the other good stuff to the turkey like I did here. Or simply use the butter.
Good thing we roasted the butternut squash already. 😉
- 4-ounces (1 stick) unsalted butter, softened
- 2 tablespoons roasted butternut squash purée
- 1 tablespoon finely chopped fresh sage
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- Mix all of the ingredients together until it's as smooth as possible. (Having the butter soft enough is very important -- it should be room temperature, but not melted.)