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.
This Roasted Butternut Squash Sage Butter is a compound butter.
What is a compound butter?
A compound butter is a mixture of butter and other ingredients. They are typically used to enhance flavor in various dishes, much in the way a sauce would.
I absolutely love blending delicious flavors into butter — you can do this with almost anything, and then use it on almost anything.
Imagine the flavors of earthy sage, sweet squash, and smoky paprika melting over a bowl of Pappardelle pasta.
Or how about on a grilled rib-eye steak?
What about a warm slice of rustic bread?
Can you almost taste how amazing any of those would be!?
And now, the best — and most timely — idea of all. Why not baste your Thanksgiving turkey with this divine Roasted Butternut Squash Sage Butter?
I’m telling you, you will be so happy you did. And so will your guests!
Of course, you can still brine the turkey, and do all of the other good stuff to the turkey like I did here. Or simply use the butter.
This recipe is super quick and easy if you roast the squash ahead of time. Here’s a step-by-step guide to roasting a butternut squash.
Please note that the prep time does not include roasting the squash. (Here's How to Roast Butternut Squash.)
Makes about ½ cup
- 4 ounces unsalted butter, softened
- 2 tablespoons roasted butternut squash purée (click here for How to Roast a Butternut Squash)
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon salt
- 1/4 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.)
Bob Heck says
November 24, 2014 at 11:48 amHi – Made your Cuban Fish Stew this week. Amazing. Came out so good, making it again for guest next weekend. It has now become one of our top 20 comfort foods.
Have a great Thanksgiving.
Bob and Joan
valentina says
November 24, 2014 at 2:20 pmThanks so much, Bob! So happy you tried it and I so appreciate you spending time on my site. 🙂
Patricia@FreshFoodinaFlash says
November 24, 2014 at 12:20 pmValentina, you are so creative! What a brilliant idea.
valentina says
November 24, 2014 at 2:20 pmPatricia, you’re so kind! Thank you and Happy Thanksgiving! 🙂
joan says
November 24, 2014 at 5:26 pmDo I rub the squash/butter on the turkey and then put cheesecloth over the turkey?
valentina says
November 24, 2014 at 8:48 pmHi Joan! Rub it under the skin — carefully trying not to tear it — all over, top, legs, bottom, etc. Then on top of the skin, too. During the roasting time, use a pastry brush or spoon to get the melted butter from the bottom of the pan and baste the turkey. Enjoy!
David says
November 26, 2014 at 3:30 pmHow very clever you are!! I think I like the idea of this butter best on pasta! Happy Thanksgiving! xo, d
valentina says
November 26, 2014 at 9:54 pmPerfect on Pappardelle.:-) Happy Thanksgiving, David!
Cathy | She Paused 4 Thought says
November 26, 2014 at 9:12 pmI bet that is fabulous on bread! What a fun recipe.
valentina says
November 26, 2014 at 9:53 pmThank, Cathy. Wishing you and yours a very happy Thanksgiving! XO