Roasted Brown Butter Butternut Squash

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a bowl, toss the diced butternut squash with avocado oil, kosher salt, and cracked black pepper until every cube is thinly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, tossing halfway through, until edges are golden brown and centers are tender.
4. While the squash roasts, melt unsalted butter in a small stainless steel skillet over medium heat. Whisk constantly until the butter foams and small brown specks appear with a hazelnut aroma.
5. Immediately stir the sliced sage and ground nutmeg into the browned butter, then remove from heat instantly to prevent burning.
6. Transfer the roasted squash to a bowl or keep on the pan, drizzle with the brown butter and sage mixture, and toss gently to coat.