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Brown Butter Sage Squash with Pomegranate

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This roasted squash is one of our favorites. Caramelized butternut gets a brown butter and crispy sage glaze, a tart hit of pomegranate molasses, toasted hazelnuts, and a scatter of bright pomegranate seeds.

The Famous Gate, our flagship Pinot Noir, has always been a wine we love at the table, and as the days get shorter we find ourselves reaching for dishes that pair beautifully with it. Savory, a little earthy, with just enough fruit to echo what's in the glass.

Ingredients

• 1 large butternut squash (about 2.5 lb / 1.2 kg), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 16 fresh sage leaves
• 2 tbsp pomegranate molasses
• 1 tsp honey or maple syrup
• 1/3 cup walnuts or pine nuts, toasted and roughly chopped
• 1/2 cup pomegranate seeds
• 2 oz (60 g) goat cheese, crumbled (optional)
• Flaky sea salt, to finish

Method

Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.

Season the squash. Toss the cubes with the olive oil, salt, and pepper. Spread them out in a single layer with room between pieces, so they caramelize instead of steaming.

Roast for about 30 minutes, flipping once halfway, until tender and deeply browned at the edges.

Brown the butter and crisp the sage. While the squash roasts, melt the butter in a small skillet over medium heat. Add the sage and cook, swirling, for 3 to 4 minutes, until the leaves are crisp and the butter is golden and smells nutty. Lift the sage onto a paper towel and keep the butter in the pan.

Make the glaze. Off the heat, whisk the pomegranate molasses and honey into the brown butter.

Glaze. Pile the hot squash onto a platter, drizzle with the glaze, and toss gently.

Finish. Scatter over the pine nuts, walnuts, pomegranate seeds, goat cheese if using, and the crispy sage, crumbling a few leaves by hand. Sprinkle with flaky salt and serve warm.

Tips, swaps, and serving ideas

Delicata or kabocha squash work beautifully in place of butternut. Delicata can stay unpeeled and sliced into half-moons, and it roasts faster, so start checking it at 20 minutes.

Watch the butter closely. It goes from golden to burnt in seconds, so pull it the moment it smells like toasted nuts.

To make it a main course, spoon the squash over creamy polenta or warm farro and add an extra handful of hazelnuts.

Serve the wine slightly cool, around 60 to 62°F. About twenty minutes in the fridge before dinner is just right.

To get ahead, roast the squash a few hours early, rewarm it at 400°F for 10 minutes, then glaze and garnish just before serving.