Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag # SAVORWITHJENNIFER.Roasted acorn squash is drizzled with brown butter and crispy sage leaves. If you’ve tried my Easy Roasted Butternut & Acorn Squash with Sage Brown Butter or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. It also compliments Spatchcock Chicken with Sage Brown Butter in a particularly delightful way. Flake sea salt or finishing salt is perfect here as well.Įasy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect accompaniment for Thanksgiving or Christmas. Place the roasted squash in a serving bowl and drizzle with spoonfuls of the browned butter and top with the sage. They will crisp as they air dry.Ĭontinue to swirl the butter in the pan over the heat until you notice that the color has deepened to a golden brown color and then set it to the side.Īfter the sage has dried a bit and is slightly crisp, roughly chop it or keep it whole. Remove the leaves to a paper towel to drain and let dry for a few minutes. After cooking 1-2 minutes, use the tines of a fork to flip. Try to keep the leaves somewhat seperated while cooking. As soon as the butter is at a foaming simmer, place the fresh sage leaves in the butter. Melt butter in a small sauce pan at a medium high heat. The Sage Brown Butter can be prepared when the squash has about 10 minutes remaining as it only takes a few minutes. This takes about 45-60 minutes depending on the amount and size of the squash on the cookie sheet and the desired amount of doneness. I prefer to roast my squash until the edges are brown and caramelized. Overcrowding and layering can prevent it from browning.ĭo not hesitate to use two cookie sheets if necessary. It’s important that the squash is in a single layer and not too crowded. Similar to the interior of a pumpkin, but only the size of a tennis ball.Ĭut the squash into one inch cubes and spread it evenly on a large cookie sheet.ĭrizzle with olive oil and sprinkle with salt and pepper and then pop it in the oven. Preparation for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is simple and can be done ahead of time if this is to be served for a holiday meal or another entertaining occasion.īegin by using a sturdy vegetable peeler to remove the outside layer.Īfter the squash is peeled, split it in half and remove and discard the small pocket of seeds and stringy membranes.
#BAKED ACORN SQUASH HOW TO#
I am more interested in the fact that they are insanely delicious! How to Peel and Roast Butternut and Acorn Squash Although, when you drizzle on the golden brown, nutty sage butter, it’s possible that the added health befits become somewhat negligible. I was pleasantly surprised the first time I roasted a butternut squash and both boys requested more ‘potatoes’.īutternut and Acorn Squash both have the added benefit of being very rich in vitamins and minerals and are actually about half the calories and carbs of sweet potatoes for those that are health conscience. My kiddos are my most frequent taste testers and can be quite harsh critics. I use butternut squash for roasting the most frequently, primarily because of the larger size and that the smooth sides make it easier to peel then the acorn, although they both are equally delicious roasted. They store well, however, so they are widely available for quite an extended period of time.
Squash comes into season at the end of summer or early fall. It’s so simple to prepare and the roasting process creates lovely caramelized edges and intensifies all the fabulous squash flavor.
Roasting is one of my favorite ways to cook squash. Tender, caramelized pieces of squash are roasted to perfection and drizzled with a simple but sophisticated sage brown butter and garnished with crispy sage. Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for the season!
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