Roasted Butternut Squash and Sweet Potatoes with Sage Brown Butter

If I could roast everything, I would. It's a rare vegetable that can't be improved by tossing it with some olive oil, seasoning it with a pinch of kosher salt (or not, it's often not necessary) and pepper, and sticking it in the oven. I had some butternut squash leftover from the crostini the other night and two sweet potatoes, and figured they'd go well together. The sage brown butter tied them together, adding a new level of flavor. Served on a bed of arugula, these rounds of roasted goodness made for a savory and easy weeknight dinner.

Makes two servings
Total time to cook: 30 minutes

The bottom piece of a butternut squash (the round part), sliced into rings and de-seeded
2 sweet potatoes, peeled and sliced into 1/2-inch thick rounds
2 tbsp olive oil
1/4 tsp pepper
1/4 tsp kosher salt
3 tbsp margarine
9-11 sage leaves
1/2 tbsp fresh lemon juce (about two wedges worth)
2 cups arugula

- Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil.
- In a medium bowl, toss the squash and sweet potatoes with the olive oil.
- Arrange the squash in a single layer on one baking sheet and the potatoes in a single layer on the second sheet. Season with pepper and salt, if using.
- Roast for approximately 15-20 minutes, checking after about 10 minutes. The squash may be done before the potatoes - if it is, just remove that sheet from the oven, cover with foil and set aside.
- While the vegetables are cooking, melt the margarine in a saucepan over medium heat. Once it starts to foam, turn off the heat and drop in the sage leaves. Add the lemon juice and gently toss so the leaves are coated. Let the mixture sit.
- Divide the arugula on two plates. Add the squash and sweet potatoes on top. Pour enough of the sage brown butter over the vegetables so they're thinly coated (throw away the leaves).
- Serve warm. 

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