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Browned Butter and Sage Roasted Acorn Squash

This dish transforms acorn squash into a savory delight with the rich flavor of browned butter and fragrant sage, making it a perfect centerpiece for any gathering.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole acorn squash
  • 1/2 cup unsalted butter
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste
  • Olive oil (optional) Drizzle before roasting
  • Balsamic glaze (optional for drizzling) Add before serving for extra flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side up on a baking sheet, drizzle with olive oil, and season generously with salt and pepper.
Cooking
  1. In a saucepan over medium heat, melt the butter and let it bubble and turn golden brown, which should take about 5-7 minutes. Stir occasionally.
  2. Once the butter is browned, add the chopped fresh sage and let it sizzle for another minute.
  3. Pour the browned butter and sage mixture over the acorn squash halves, ensuring they are generously coated.
  4. Roast the squash in the preheated oven for about 30-35 minutes or until tender and caramelized on the edges.
  5. Remove from the oven and drizzle with balsamic glaze if desired before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Reheat in the oven for best texture.