Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant. Slideshow:  More Delicious Roasted Vegetables 

Todd Porter and Diane Cu
November 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Line a baking pan with parchment paper.

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  • 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.

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