Serves 2
1 large butternut squash (about 3 lb.), preferably one with a long thick neck
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter, cut into pieces
6 sage leaves
2 garlic cloves, crushed
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper
Peel and dice squash (large cubes)
Heat oil in a large heavy skillet over medium. Cook squash, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste squash with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
Transfer squash to plates and spoon sauce over.