- 1 medium acorn squash (about 2 pounds), seeded and sliced into 1-inch thick
- 1/4 cup unsalted butter
- 6 medium sage leaves
- 2 tablespoons brown sugar
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
How to make this recipe
Preheat oven to 400°. Line a baking pan with parchment paper.
Heat the butter in a skillet over medium heat. Butter will foam, then settle down. Continue to cook until the butter just begins to brown and develop a toasty, nut aroma. Stir in the brown sugar and sage leaves. Cook for 30 seconds more and then remove from heat.
Toss the acorn squash with the sage-brown butter mixture and season with salt and pepper.
Place the acorn squash on the prepared pan. Roast for 20 minutes, turn the squash over, and continue roasting for 10 minutes or until tender. Serve with the brown butter and sage leaves spooned over the top of the acorn squash.