My all-time favorite recipe using acorn squash is this Roasted Winter Squash with Brown Butter and Sage.
The most common types of winter squash are acorn squash and butternut squash. We use acorn squash for this roasted winter squash recipe since it has the perfect vessel for holding the brown butter when it’s being served. I love my recipe for acorn squash with orange pecans for the same reason! Alternately, you can roast butternut squash and plan to toss it with the delicious brown butter and sage.
About acorn squash:
Look for green squash (sometimes with orange or yellow streaking) resembling a giant acorn. A good acorn squash will feel heavy for its size. The skin is edible, though many people like to scoop out the flesh to eat and leave the skin behind. It’s mostly used as a side dish recipe, but it can be added to main dishes like my acorn squash and chicken chili
- olive oil
- acorn squash
- fresh sage leaves
- salt and pepper
How to make Roasted Winter Squash:
Cut two acorn squash in half. It can be difficult to cut them because the skin and flesh are so tough and hard when raw, so use your sharpest knife and be careful! Brush the cut sides of the squash with olive oil and place them cut-side-down on a foil-lined baking sheet. Roast them for 40 to 50 minutes, until tender when poked with a knife or skewer.
How to make Brown Butter:
Melt butter in a small skillet. Add fresh sage and swirl the pan occasionally until the butter turns a golden brown and has a nutty scent. This should take 4 to 5 minutes.
Remove the roasted winter squash from the oven and turn the cut-sides up. Slice the halves in half if you’d like them in smaller pieces.
Spoon the brown butter with crispy sage onto the roasted acorn squash, and it’s ready to serve.
You might also like these squash recipes:
Roasted Winter Squash with Brown Butter and Sage
- 2 tablespoons extra virgin olive oil
- 2 small acorn squash, halved lengthwise and seeds removed
- 6 tablespoons unsalted butter
- 6 medium fresh sage leaves, sliced thinly
- salt and freshly ground black pepper
- Adjust an oven rack to the lower-middle position and pre-heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- Brush the 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.
- 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.
- 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.