Browned Butter and Sage Roasted Acorn Squash

Browned Butter and Sage Roasted Acorn Squash
Browned Butter and Sage Roasted Acorn Squash

Sweet roasted acorn squash wedges drizzled in browned butter, garlic and sage!

Salty melted butter with garlic and crispy sage is a magical flavour blend that goes specially effectively with sweet roasted winter season squash! You can delight in this combo with a selection wintertime squash, these as pumpkin or butternut squash, and acorn squash that’s slice into wedges has a definitely good presentation! The recipe is super uncomplicated, you lower open the acorn squash, scoop out the seeds, slice into wedges, brush with oil and roast until finally tender. Whilst the squash roasts you soften and brown some butter, where the browning adds a wonderful nutty aroma and flavour to the butter, prior to introducing the garlic and sage! Equally the garlic and the sage infuse their flavour into the butter and the sage receives a little crispy! When the squash is roasted you drizzle the butter sauce over it and enjoy! (I like to eat the squash from the skin with a spoon.) You can garnish with one particular or more of the subsequent: pepitas, cranberries, parmesan, blue cheese, etcetera. This quick aspect is ideal for any particular meal, which include Thanksgiving!

Browned Butter and Sage Roasted Acorn Squash

Browned Butter and Sage Roasted Acorn Squash

Browned Butter and Sage Roasted Acorn Squash

Browned Butter and Sage Roasted Acorn Squash
Browned Butter and Sage Roasted Acorn Squash

Browned Butter and Sage Roasted Acorn Squash

Prep Time: 10 minutes Cook Time: 20 minutes Servings: 8

Sweet roasted acorn squash wedges drizzled in browned butter, garlic and sage!

substances
  • 2 (1 pound) acorn squash, seeded and slash into 1-2 large inch wedges
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup salted butter
  • 2 tablespoons clean sage, thinly sliced
  • 2 cloves garlic, chopped
  • 1/4 cup pepitas (optional)
directions
  1. Brush the flesh of the acorn squash with oil, year with salt and pepper to style and area on a baking sheet with skin aspect down.
  2. Roast the squash in a preheated 400F/200C oven till tender, about 20-30 minutes.
  3. Meanwhile, cook the butter in a modest saucepan above medium heat until it begins to change a pleasant hazelnut brown just before eradicating it from the heat and mixing in the garlic and sage.
  4. Spot the squash on a serving plate, drizzle on the butter, garlic and sage, sprinkle on the pepitas and delight in!

Alternative: Increase 1 tablespoon maple syrup to butter.
Alternative: Insert 1/4 cup crispy cooked diced pancetta.
Option: Sprinkle grated parmesan or pecorino cheese even though continue to warm.
Option: Garnish with 1/4 cup dried cranberries.

Diet Details: Energy 130, Excess fat 9g (Saturated 4g, Trans .1g), Cholesterol 15mg, Sodium 48mg, Carbs 10g (Fiber 2g, Sugars ), Protein 2g

Nutrition by: Nutritional facts powered by Edamam