Roasted Squash and Sage Brown Butter Biscuit Sandwich

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Let me just say this sandwich is fall in hand held form.

I made it once on a cold afternoon and the whole house smelled like a mix of caramelized squash and toasted butter with sage sizzling like tiny leaves of perfume.

I swear I almost ate the squash straight off the pan before it even made it into the biscuit. The whole thing tastes fancy but honestly it is not that deep to make.

You get sweetness from the roasted squash, that rich nutty brown butter with the crispy sage floating on top like confetti, then fluffy biscuits that basically fall apart in a good way.

Add a swipe of goat cheese and some arugula just to pretend we are balanced humans. Boom fall sandwich perfection.

What You Need

1 butternut squash

Olive oil

Salt and black pepper

Butter and sage because they belong together

Flour baking powder baking soda salt again because biscuits need their own seasoning moment

Cold butter again but this time cubed for the dough

Buttermilk

Goat cheese

Arugula

Honey if you want a sweet finish

Making the Magic

I crank my oven to 400 first so it gets rolling. Then I peel the squash which honestly is the worst part so sometimes I microwave it for two minutes to soften the skin because I am not fighting it.

I cube it up toss with olive oil salt and pepper spread it on a baking sheet and roast it until it looks golden and smells like Thanksgiving. I flip halfway so nobody burns.

While that is happening I melt butter in a saucepan and toss in sage leaves.

They sizzle and crisp up while the butter goes from yellow to toasty brown and smells like nut heaven. I pull the leaves out and try not to eat them right there.

For the biscuits I mix flour baking powder baking soda and salt in a bowl.

I drop in the cold butter and mash it in until it looks like crumbly sand. Then I pour in buttermilk and stir until it turns into dough.

I barely touch it because overworking dough is a crime.

I pat it into a four biscuits and bake them till golden.

They rise like magic and I feel like a pioneer woman.

Assembly Time

I slice a biscuit open and slather goat cheese on the bottom.

Then I pile on roasted squash some arugula and drizzle a little sage brown butter like I am on a cooking show. If I am feeling dramatic I add honey.

Crispy sage leaf on top because presentation matters then I crown it with the top biscuit.

How I Serve It

I eat it while it is warm because flaky buttered biscuits wait for no one.

If I am pretending to host I set them on a wooden board and scatter the extra sage leaves like I am styling a magazine spread.

Apple cider or a glass of white wine on the side just elevates the whole experience.

Leftover Strategy

I keep everything separate so it does not get soggy.

Squash and brown butter go in the fridge biscuits stay at room temp or I freeze them.

To reheat I pop squash in the microwave and biscuits back in the oven for five minutes then assemble like new.

Fresh arugula always because no one likes wilted leaves.

Little Notes From Experience

• Microwave the squash before peeling or your hand will cramp
• Do not walk away from browning butter or you will cry
• Touch biscuit dough as little as possible
• Roast squash and brown butter ahead if you are lazy tomorrow
• No butternut no problem pumpkin or acorn squash works spinach instead of arugula if you want it milder