I absolutely love sage brown butter sauce, yet for some reason hadn’t made it in a really long time. Thankfully, it’s back in my memory now (and my taste buds remember too), and will probably make an appearance more often. If you’ve never had sage brown butter sauce, this is a great opportunity to try it, and let me tell you, you’re in for a real treat! It tastes amazing with this fall sauté, but is wonderful with many other things as well.
Fall Saute with Sage Brown Butter Sauce
- 12 fresh sage leaves
- 3 Tbsp grass-fed butter
- Half a butternut squash, peeled, seeded and cubed
- 1 green apple, cored and chopped
- 2 cooked boneless skinless chicken breasts, chopped
- 2 cups torn kale leaves
- 1 Tbsp ghee
- Sea salt and pepper to taste
- Chopped walnuts for garnishing, optional
- Heat ghee in a large skillet over medium heat. Add the butternut squash cubes and season to taste with sea salt and pepper. Sauté for about five minutes, stirring occasionally. Add the apple pieces and continue to cook for about five more minutes.
- Meanwhile, heat butter in a small skillet over medium-low heat. Once melted, add the sage leaves and cook until the sage is crisp, about five minutes. Watch closely, so the butter doesn’t burn!
- Once done, remove the crisp sage leaves and set aside.
- Add the chicken breast pieces and kale to the squash and apple mixture. Add a bit more sea salt and black pepper to taste.
- Once the chicken is warm and the kale softened, remove from heat and pour the brown butter sauce over top. Crumble the crispy sage leaves into the sauté and mix well.
- Serve with chopped walnuts on top, if using.