Winter squash, you have a special place in my heart. I love you pureed in soup, turned into pie, and my favorite, simply roasted. I honestly think that roasted squash is one of the easiest, low cost, yet unbelievably satisfying side dishes. And if by chance there are left overs, I like to warm them up the next day and mix into my salad with some feta or goat cheese.
There are so many great ways to prepare roasted squash. But so far for this wet and cold fall season, I am loving it with brown butter sage sauce. Really, is brown butter not one of the best things out there. And sage, you are one of the greatest herbs. In my opinion of course.
Roasted Acorn Squash with Brown Butter Sage:
1 large acorn squash, halved and seeds scooped out
3 tablespoons unsalted butter
3-4 sage leaves
1 tablespoon olive oil
sea salt and freshly ground pepper to taste
Preheat oven to 400 degrees
Place oven rack in the middle. Line a baking sheet with foil.
Carefully, cut your acorn squash in half lengthwise. Scoop out the seeds. Now, cut squash into wedges. Place wedges on the backing sheet and brush with 1 tablespoon of olive oil and salt and pepper. Begin roasting the squash for 30 minutes.
In a small sauce pan over medium heat, add 3 tablespoons of butter. As the butter begins to melt it will eventually foam. Stir every once in a while. After the foam goes away, add your sage leaves. Now at this point, keep stirring as the butter begins to brown. The goal is to receive little amber flecks in your butter, plus, it will smell nutty, which is delicious. Once the butter turns amber, remove immediately from the heat. Remove the sage leaves, toss.
Take out your squash and baste with the brown butter, not using all of it. Place back in the oven for another 10 minutes. Remove again, and baste one more time. Roast for another 10 minutes until tender.
Remove the squash from the oven and drizzle the remaining sage brown butter over the squash. Serve.