Description
A simple, elegant, and foolproof side dish featuring roasted acorn squash topped with crispy sage-infused butter. This naturally gluten-free recipe is perfect for fall gatherings and holiday dinners.
Ingredients
Scale
- 2 medium acorn squash (about 2 lbs each)
- 4 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon brown sugar or maple syrup (optional)
- ¼ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Wash the squash thoroughly. Cut it in half lengthwise from stem to root. If difficult to cut, microwave for 1-2 minutes to soften the skin.
- Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
- Pat the cut sides of the squash dry with paper towels to ensure proper caramelization.
- Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Rub gently to coat.
- Place the squash cut-side down on the prepared baking sheet.
- Roast for 25-30 minutes, or until a fork slides easily into the thickest part of the flesh and edges are golden brown.
- While the squash roasts, melt the butter in a small saucepan over low heat.
- Add the fresh sage leaves to the melted butter and fry for 30-60 seconds until crispy and fragrant. Do not burn.
- Remove the squash from the oven and carefully flip it cut-side up.
- Drizzle the hot sage butter over the flesh of the squash.
- Serve immediately while hot. Optional: top with brown sugar, maple syrup, or toasted nuts.
Notes
Choose squash that feels heavy for its size. Ensure the squash is dry before roasting to promote caramelization. Sage burns easily, so keep heat low. Seeds can be saved, cleaned, and roasted separately as a snack. For a vegan version, substitute butter with olive oil or vegan butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
Keywords: acorn squash, sage butter, fall side dish, roasted squash, gluten-free, easy recipe, holiday dinner, vegetarian