Roasted Crab with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 20 minutes until edges begin to caramelize.

   Tip: Cut squash pieces evenly so they cook at the same rate.

2. 2

   While the squash roasts, prepare the crabs by rinsing them under cold water. Using a sharp knife, quickly dispatch the crabs, then crack the shells to expose the meat. Remove the meat carefully, keeping larger pieces intact.

   Tip: Work quickly but carefully to minimize stress on the animals.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and thyme sprigs, cooking for 1 minute until fragrant.

   Tip: Don't let garlic brown; it will turn bitter.

4. 4

   Add the roasted butternut squash to the skillet and season with remaining salt and pepper. Pour in the white wine and vegetable broth, stirring gently to combine.

   Tip: The liquid will help deglaze the pan and create a light sauce.

5. 5

   Arrange the crab meat pieces over the squash mixture. Squeeze lemon juice over everything and scatter sage leaves throughout.

   Tip: Place larger crab pieces in the center for a beautiful presentation.

6. 6

   Transfer the skillet to the oven and roast for 8-10 minutes until the crab is heated through and the squash is fully tender.

   Tip: Crab meat cooks very quickly, so watch carefully to avoid overcooking.

7. 7

   Remove from the oven and immediately add the butter to the pan, swirling until melted and foamy. The residual heat will brown the butter slightly.

   Tip: Brown butter adds a nutty, luxurious flavor that complements both crab and squash.

8. 8

   Garnish with red pepper flakes and additional fresh sage. Serve directly from the skillet or plate individually with the cooking liquid spooned over the top.

   Tip: Serve with crusty bread to soak up every drop of the delicious sauce.