Roasted Acorn Squash With Brown Butter And Sage
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 medium acorn squashes, halved, seeded, and sliced into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 1 tablespoon maple syrup (optional, for extra sweetness)
- Pinch of flaky sea salt for finishing
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. Slice the acorn squash into even wedges, keeping the skin on for better structure and nutrition.
- Place the squash wedges in a large bowl and toss with olive oil, salt, and pepper until evenly coated. Arrange the wedges in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and the edges are golden brown.
- While the squash is roasting, place the butter in a small light-colored skillet over medium heat. Melt the butter, swirling the pan occasionally. Continue cooking until the butter begins to foam and develops small brown bits at the bottom. It should smell nutty and delicious.
- Once the butter is browned, add the fresh sage leaves to the skillet. Fry them for about 30 to 60 seconds until they become crisp but still retain their green color. Remove the pan from the heat immediately to prevent the butter from burning. If using maple syrup, stir it in now.
- Transfer the roasted squash wedges to a serving platter. Drizzle the warm brown butter and crispy sage leaves over the top. Finish with a sprinkle of flaky sea salt and serve immediately.