Roasted Acorn Squash with Brown Butter Sage

TFC Roasted Acorn Squash with Brown Butter Sage4

Easy baked acorn squash is the perfect side for a winter’s meal. This recipe is simple and fast to prepare, and low in cost. But don’t let that fool you on the flavor. The squash, when roasted, becomes sweet and creamy. Topped with a brown butter infused with sage, that creates a slightly nutty aroma. This is a dish your entire family will love.

Roasted Acorn Squash with Brown Butter Sage

serves 4-6

1 large acorn squash, halved and seeds scooped out

3 tablespoons unsalted butter

3-4 sage leaves

1 tablespoon olive oil

sea salt and freshly ground pepper to taste

 

Preheat oven to 400 degrees

Place oven rack in the middle. Line a baking sheet with foil.

Carefully, cut your acorn squash in half lengthwise. Scoop out the seeds. Now, cut squash into wedges. Place wedges on the backing sheet and brush with 1 tablespoon of olive oil and salt and pepper. Begin roasting the squash for 30 minutes.

In a small sauce pan over medium heat, add 3 tablespoons of butter. As the butter begins to melt it will eventually foam. Stir every once in a while. After the foam goes away, add your sage leaves. Now at this point, keep stirring as the butter begins to brown. The goal is to receive little amber flecks in your butter, plus, it will smell nutty, which is delicious. Once the butter turns amber, remove immediately from the heat. Remove the sage leaves, toss.

Take out your squash and baste with the brown butter, not using all of it. Place back in the oven for another 10 minutes. Remove again, and baste one more time. Roast for another 10 minutes until tender.

Remove the squash from the oven and drizzle the remaining sage brown butter over the squash. Serve.

Ashley Marti is a blogger with a focus on simple recipes with big flavor that highlight seasonal and local produce. Styling for the family and home, a few DIYs, and our everyday Pacific Northwest adventures.

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