Roasted Acorn Squash with Brown Butter and Crispy Sage

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

Course Side Dishes

Cuisine American

Keyword acorn squash, brown butter, butter, sage

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 145

Author Laurie McNamara

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.