This recipe has been featured in a post on The Recipe Girl blog: Introducing the Acorn Squash.
Roasted Winter Squash w/ Brown Butter & Sage
Yield: 4 servings
Prep Time: 15 min
Cook Time: 55 min
This is a "WOW" recipe for me. The browned butter is a wonderful complement to the crispy sage.
2 Tablespoons extra virgin olive oil
2 small acorn squash, halved lengthwise & seeded
6 Tablespoons unsalted butter
6 medium fresh sage leaves, sliced thinly
salt & freshly ground black pepper
1. Adjust oven rack to lower-middle position and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
2. Brush oil onto the foil and the cut sides of the squash. Place the squash, cut-side-down, on the foil. Roast until a skewer inserted into the squash meets no resistance, 40 to 50 minutes.
3. When the squash is almost done, place the butter in a small skillet over medium heat. When the butter melts, add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, 4 to 5 minutes. Remove the skillet from the heat.
4. Remove the squash from the oven and turn cut-sides-up. If necessary, cut large pieces in half to yield four pieces. Season the squash with salt and pepper to taste, drizzle with the sage butter, and serve immediately.
Source: RecipeGirl.com (via Cooks Illustrated: The Best Vegetable Recipes)