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
Ingredients needed:
olive oil acorn squash butter 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:
Chili Roasted Acorn Squash Instant Pot Acorn Squash Roasted Butternut Squash with Sage
