These oven-roasted butternut squash wedges turn tender in the middle and deeply caramelized at the edges, then get a nutty brown-butter finish with sage and pepitas. A generous shake of Everyday Brunk Original All Purpose Seasoning gives the naturally sweet squash a savory BBQ-style backbone that fits right in at a fall cookout or Sunday supper.

Ingredients

  • 1 large butternut squash (about 2 1/2 to 3 pounds), peeled, seeded, and cut into 3/4-inch wedges
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Everyday Brunk Original All Purpose Seasoning, plus a pinch to finish
  • 4 tablespoons unsalted butter
  • 8 fresh sage leaves
  • 1 teaspoon pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/4 cup toasted pepitas
  • 1 teaspoon finely grated lemon zest (optional)

Instructions

  1. Heat the oven to 425°F and place a heavy rimmed sheet pan inside while it heats.
  2. Toss the squash wedges with the olive oil and Everyday Brunk until evenly coated. Carefully spread them on the hot sheet pan in a single layer, placing a cut side down.
  3. Roast for 15 minutes, turn the wedges, then roast another 12 to 18 minutes until tender when pierced and browned at the edges.
  4. While the squash finishes, melt the butter in a small skillet over medium heat. Swirl for 3 to 4 minutes, until foamy with golden-brown flecks and a nutty aroma. Add the sage leaves and cook 20 to 30 seconds until crisp; remove from the heat and stir in the maple syrup and cider vinegar.
  5. Arrange the squash on a platter and spoon over the brown butter and sage. Scatter with pepitas and lemon zest, then finish with a pinch of Everyday Brunk.

Brunk tip

Give the wedges room on the pan so they roast instead of steam, and taste before adding extra salt. Everyday Brunk already brings a savory seasoning hit; a final light shake right before serving makes the sweet squash pop.