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

Roasted Acorn Squash with Brown Butter + Crispy Sage

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

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.


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.


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…


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…


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


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…


And drizzle it all over top.

Roasted Acorn Squash with Brown Butter + Crispy Sage l

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

Roasted Acorn Squash with Brown Butter + Crispy Sage ll

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

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

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Yield: 6 servings

Roasted Acorn Squash with Brown Butter and Crispy Sage

Roasted acorn squash is drizzled with brown butter and crispy sage leaves.


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


  • Preheat your oven to 400°.
  • Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4 inch pieces.
  • Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt.
  • Arrange on a rimmed, aluminum sheet pan and roast for 25-30 minutes until golden and tender. {No need to flip}
  • 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.
  • Once the butter is golden; throw in the chopped fresh sage and cook until crispy, about 1-2 minutes.
  • 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.
Serving: 1g, Calories: 145kcal, Carbohydrates: 15g, Protein: 1g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 135mg, Potassium: 501mg, Fiber: 2g, Sugar: 1g, Vitamin A: 760IU, Vitamin C: 16mg, Calcium: 50mg, Iron: 1mg