Pan-Roasted Squash with Sage

Pan-roasting is a classic American weeknight move that caramelizes butternut squash until golden and sweet. Fresh sage sizzles in butter with beans and spinach, finished with lemon and Parmesan in one skillet.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 large (about 2.5 lb) butternut squash
• 16 leaves fresh sage leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves
• 1 lemon
• 1 can (15 oz), drained and rinsed cooked cannellini beans
• 4 cups baby spinach
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/3 cup grated Parmesan

Instructions

1. 1Peel the squash, halve it lengthwise, scoop out the seeds, and cut the flesh into 1-inch thick half-moons or chunks so pieces cook evenly.
2. 2Pat the squash pieces dry with a towel and season all sides generously with salt, black pepper, and red pepper flakes.
3. 3Heat a large 12-inch cast-iron or heavy skillet over medium-high until hot, then add the olive oil and swirl to coat.
4. 4Arrange the squash in a single layer without crowding; sear undisturbed 4–5 minutes until deep golden on the first side.
5. 5Flip each piece, add the butter and whole garlic cloves, and continue cooking 4–5 minutes more, basting with the foaming butter.
6. 6Tuck the sage leaves the squash so they crisp in the fat; cook 1–2 minutes until the leaves are fragrant and lightly browned but not burned.
7. 7Squeeze the lemon over the pan, scrape up any browned bits, then fold in the drained beans and spinach; toss gently until the spinach just wilts, about 1 minute.
8. 8Taste and adjust seasoning, then remove from heat. Scatter Parmesan over the top and let it melt slightly from residual heat.
9. 9Divide the squash, beans, and greens among warm plates, spooning the sage butter and pan juices over everything.
10. 10Serve immediately while the squash edges stay crisp and the sage is still aromatic.