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Acorn Squash Recipe: Easy 4-Ingredient Brown Butter Sage

brown butter sage stuffed acorn squash - featured image
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A simple and elegant roasted acorn squash dish tossed in nutty brown butter and crispy fresh sage leaves, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 acorn squash (medium-sized, firm, dark green skin)
  • 1/2 cup unsalted butter (high-quality European-style recommended)
  • 1/4 cup fresh sage leaves
  • Sea salt (flaky)
  • Black pepper (freshly cracked)
  • Olive oil (for drizzling)
  • Optional: Maple syrup

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash the acorn squash thoroughly. Cut it in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
  3. Drizzle the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on a lined baking sheet.
  4. Roast the squash for 30-35 minutes until the flesh is tender and easily pierced with a fork, and edges are caramelized.
  5. While squash roasts, melt butter in a small saucepan over medium heat. Swirl occasionally until it foams, crackles, and turns golden brown with a nutty aroma (3-5 minutes).
  6. Add fresh sage leaves to the brown butter. Fry for about 30 seconds until crisp, then remove with a slotted spoon and place on a paper towel.
  7. Remove squash from oven and flip cut-side up. Spoon the hot brown butter over the flesh and sprinkle with crispy sage leaves.
  8. Add a final pinch of salt and pepper. Serve immediately.

Notes

Watch the butter closely as it can burn quickly. If the squash is not tender after 35 minutes, check every 5 minutes. Leftover brown butter can be stored in the fridge for weeks. For a vegan version, use high-fat plant-based butter.

Nutrition

Keywords: acorn squash, brown butter, sage, roasted squash, fall recipes, vegetarian side dish, easy dinner, gluten-free

Find it online: https://avabowls.com/acorn-squash-recipe-easy-4-ingredient-brown-butter-sage/