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Brown Butter & Sage Acorn Squash

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Sky
@sky

Tender roasted acorn squash drizzled with a nutty, maple-infused brown butter and sage sauce.

    Servings
    2
    Prep time
    10 min
    Cook time
    30 min

Category

Side Dishes

Ingredients

1 medium acorn squash, halved, seeded and cut into 12 wedges
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 tablespoon pure maple syrup
1 tablespoon finely chopped fresh sage
1 teaspoon lemon juice
3 tablespoons pepitas, toasted

Instructions

Preheat oven to 450°F.

Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a baking sheet. Roast until lightly browned, 12 to 15 minutes.

Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until butter begins to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.

Arrange roasted squash in a serving dish. Drizzle with butter mixture and sprinkle with pepitas before serving.
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