Roasted Acorn Squash with Sage Brown Butter

Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 medium acorn squash (about 2 pounds), seeded and sliced into 1-inch thick wedges
  • 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

  1. Preheat oven to 400°. Line a baking pan with parchment paper.
  2. 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.
  3. Toss the acorn squash with the sage-brown butter mixture and season with salt and pepper.
  4. 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.
Contributed By Photo © Todd Porter & Diane Cu Published November 2014





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