Roasted Acorn Squash

Roasted acorn squash is drizzled with brown butter and crispy sage leaves. This is an easy side dish that is flavorful and beautiful!

This is one of those no-brainer recipes and it features one of my most beloved ingredients, butter.

Roasted Acorn Squash with Brown Butter + Crispy Sage

I have the pleasure of partnering with the United Dairy Industry of Michigan to promote the Go Bold with Butter national campaign. Go Bold with Butter is a campaign to get home cooks, like you and me motivated and excited to use REAL butter in their holiday recipes. For me, that means butter that is produce by the Michigan dairy farmers.-and I’m all about that!

I’m thrilled to finally share with you two recipes using REAL butter that I’ve had tucked up my sleeves. First up is this luscious roasted acorn squash recipe. It’s incredibly easy and get this; this dish only consists of 5 ingredients! Acorn squash, olive oil, salt and pepper {they’re considered one right?}, sage and butter! But the end results will rock your socks… I swear it.

I thought “what is the best way to spotlight butter”? Uhhh browned of course! So I browned butter until it turned a deep {not too deep} golden color, then I threw in some fresh sage leaves to get nice and crispy, then I drizzled it all over roasted acorn squash slices. I can think of no better way to celebrate butter. In fact, I’ll have you know this platter was my lunch one day… okay so half the platter… but the rest was my dinner.

halve

First, start by halving two smallish acorn squash.

remove seeds

Then use a spoon and scrape out the centers. The inner child in me LOVES this part.

slice

Next, turn the squash so they are cut-side-down and slice into 3/4 of an inch slices.

toss in olive oil

Then, drizzle with a little extra light olive oil.

season with salt

And then season with a little kosher salt…

roast

Next, arrange the squash slices on a couple rimmed, aluminum sheet pans and roast them in a preheated 400 degree oven for 25-30 minutes. There’s no need to flip or any of that business.

melt butter

Then, with 10 minutes left on the clock, melt 5 tablespoons of REAL butter. Keep an eye on it so it doesn’t burn.

slice sage leaves

Next, chop up some fresh sage…

brown

The whole browning butter thing takes about 7-8 minutes. So once the butter reaches a deep golden color…

bubble

Throw in the chopped sage. It will bubble fiercely but will settle down after a minute.

arrange squash

Arrange the roasted acorn squash on a platter.

remove off of the heat

Grab a spoonful of that brown butter sage goodness…

drizzle

And drizzle it all over top.

Roasted Acorn Squash with Brown Butter + Crispy Sage l www.SimplyScratch.com

Season with a few pinches of black pepper annnnnd that’s it!

Roasted Acorn Squash with Brown Butter + Crispy Sage ll SimplyScratch.com

You can throw some aluminum foil over this to keep it warm or eat straight away!

sides-300x250

 

 

 

 

 

 

 

[For more recipes pop on over to the Go Bold with Butter and the UDIM website and you can also follow them on Pinterest!]

Enjoy! And if you give this Roasted Acorn Squash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Acorn Squash with Brown Butter + Crispy Sage

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 4-6 servings

Roasted Acorn Squash with Brown Butter and Crispy Sage

Roasted acorn squash is drizzled with brown butter and crispy sage leaves.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 small acorn squash
  • 1 tablespoon extra light olive oil
  • 2 pinches kosher salt
  • 4 tablespoons unsalted REAL butter
  • 12 fresh sage leaves
  • freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°.
  2. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4 inch pieces.
  3. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt.
  4. Arrange on a rimmed, aluminum sheet pan and roast for 25-30 minutes until golden and tender. {No need to flip}
  5. Meanwhile; add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn't burn.
  6. Once the butter is golden; throw in the chopped fresh sage and cook until crispy, about 1-2 minutes.
  7. Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with a couple pinches of black pepper and serve immediately.
[this post contains affiliate links.]

I have been compensated by UDIM to develop recipes for the Go Bold with Butter campaign. But as you all know… my opinions are my own and I love butter.

    Pin It

13 Responses to “Roasted Acorn Squash”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — December 5, 2013 at 6:40 am

    I want this forever and for always. Yum!

    • simplyscratch replied: — December 5th, 2013 @ 5:09 pm

      amen. 🙂

  2. #
    2
    Laura+(Blogging+Over+Thyme) — December 5, 2013 at 9:30 am

    Still can’t get over how pretty acorn squash is. I just love the shape! This looks marvelous Laurie. I love simple recipes like these–they are always my favorite.

    And yes to more butter always and forever. The answer is always yes.

  3. #
    3
    Amy Powell — December 5, 2013 at 9:33 am

    I actually made acorn squash for the first time the other day & it’s amazing. Going to try this out now too… need to, um, get more familiar with the vegetable.

  4. #
    4
    Chelsea P. — December 5, 2013 at 11:06 am

    Does this recipe stay well in the fridge, or will it start to lose its integrity after a day or so? I’ve only started cooking in the past few months (as opposed to my previous menu options of frozen junk), and I have never used squash before.

  5. #
    5
    meredith in sock monkey slippers — December 5, 2013 at 12:57 pm

    Looks divine!

  6. #
    6
    Kelli H (Made in Sonoma) — December 5, 2013 at 1:35 pm

    I love acorn squash and the way you cut it! I’m going to try it like that next week.

  7. #
    7
    Julia — December 5, 2013 at 10:14 pm

    Acorn squash is the best–this looks delicious!

  8. #
    8
    Beth B — December 6, 2013 at 6:10 am

    I didn’t know that the skin was edible. Do you eat it or peel it off? The thing I love about delicata squash is that the skin is edible, but it’s hard to find. This recipe looks amazing!

  9. #
    9
    Laura @ Laura's Culinary Adventures — December 6, 2013 at 1:34 pm

    I love the presentation of this dish! It’s so pretty!

  10. #
    10
    Cindi Hammer — December 17, 2013 at 6:49 pm

    I made this last week and really enjoyed it! Thanks for all the great ideas!

    • simplyscratch replied: — December 18th, 2013 @ 11:33 am

      I’m glad to hear it! Thanks for coming back and leaving a comment Cindi!

Trackbacks/Pingbacks

  1. Pingback: 10 Things I'm Looking Forward to About Spring | Sweet and SavoringSweet and Savoring

Leave a Comment