Brown Butter & Sage Acorn Squash
Updated: Apr 16
Eating Well magazine, November 2021 www.eatingwell.com
PHOTO CREDIT: Greg Dupree
40 minutes · Vegetarian Gluten free Paleo
We like acorn squash because its skin is tender enough to eat (which saves you the hassle of peeling), but any winter squash will work for this nutty, maple-drizzled side.
1 medium acorn squash, halved, seeded and cut into 12 wedges
2 tablespoons extra-virgin olive oil
½ teaspoon freshly grated nutmeg
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh sage
1 tablespoon pure maple syrup
1 teaspoon lemon juice
3 tablespoons pepitas, toasted
Step 1 Preheat oven to 450°F.
Step 2 Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.
Step 3 Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.
Step 4 Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.