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Roasted Squash with Sage Brown Butter Sauce
This acorn squash recipe makes the ideal side dish for those cold nights.
As temperatures chill, you’re likely craving more warm, comforting dishes. Acorn squash is part of the winter squash family, and with the addition of brown sage butter, makes for a delicious, hearty side dish. This round squash is small in size compared to others and has a mild, slightly sweet and nutty flavor. If you store acorn squash in a cool dark place it could last for up to a month, however, with a recipe this tasty, you’ll be reaching for it much sooner!
Most of the ingredients in this recipe you likely already have in your kitchen: olive oil, salt, pepper, brown sugar, butter. While the squash bakes you can prepare the sage brown butter sauce, and in less than 30 minutes, this dish is complete!
Ingredients
- 1 Acorn Squash
- 2 tbsp Olive Oil
- Salt and Pepper
- 2 tbsp Brown Sugar
- 1/2 Cup Butter
- 10 Leaves Fresh Sage
- Pinch of salt
- 1 tbsp Lemon Juice
Instructions:
Roasted Squash
1 acorn squash
2 tbsp olive oil
Salt and pepper
2 tbsp brown sugar
Remove seeds and cut off ends from squash. Cut slices 1/2" - 3/4" thick. Set on lined baking sheet. Drizzle slices with olive oil, salt and pepper and sprinkle with brown sugar. Bake in 375°F oven for 20 minutes. Serve hot with Sage Brown Butter Sauce.
Sage Brown Butter Sauce
1/2 cup butter
10 leaves fresh sage
Pinch of salt
1 tbsp lemon juice
In hot fry pan, melt butter and add sage leaves and salt. Allow butter to brown lightly. Stir in lemon juice and remove from heat. Spoon immediately over Roasted Squash.