Go Back
+ servings

Roasted Acorn Squash with Brown Butter and Crispy Sage

Print Recipe
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 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings
Calories 145
Author Laurie McNamara


  • 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