Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for the season!
Tender, caramelized pieces of squash are roasted to perfection and drizzled with a simple but sophisticated sage brown butter and garnished with crispy sage.
Roasting is one of my favorite ways to cook squash. It’s so simple to prepare and the roasting process creates lovely caramelized edges and intensifies all the fabulous squash flavor.
Squash comes into season at the end of summer or early fall. They store well, however, so they are widely available for quite an extended period of time.
I use butternut squash for roasting the most frequently, primarily because of the larger size and that the smooth sides make it easier to peel then the acorn, although they both are equally delicious roasted.
My kiddos are my most frequent taste testers and can be quite harsh critics. I was pleasantly surprised the first time I roasted a butternut squash and both boys requested more ‘potatoes’.
Butternut and Acorn Squash both have the added benefit of being very rich in vitamins and minerals and are actually about half the calories and carbs of sweet potatoes for those that are health conscience. Although, when you drizzle on the golden brown, nutty sage butter, it’s possible that the added health befits become somewhat negligible. I am more interested in the fact that they are insanely delicious!
How to Peel and Roast Butternut and Acorn Squash
Preparation for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is simple and can be done ahead of time if this is to be served for a holiday meal or another entertaining occasion.
Begin by using a sturdy vegetable peeler to remove the outside layer.
After the squash is peeled, split it in half and remove and discard the small pocket of seeds and stringy membranes. Similar to the interior of a pumpkin, but only the size of a tennis ball.
Cut the squash into one inch cubes and spread it evenly on a large cookie sheet.
Drizzle with olive oil and sprinkle with salt and pepper and then pop it in the oven.
It’s important that the squash is in a single layer and not too crowded.
Overcrowding and layering can prevent it from browning.
Do not hesitate to use two cookie sheets if necessary.
I prefer to roast my squash until the edges are brown and caramelized. This takes about 45-60 minutes depending on the amount and size of the squash on the cookie sheet and the desired amount of doneness.
How to make Crispy Sage and Brown Butter
The Sage Brown Butter can be prepared when the squash has about 10 minutes remaining as it only takes a few minutes.
Melt butter in a small sauce pan at a medium high heat. As soon as the butter is at a foaming simmer, place the fresh sage leaves in the butter. Try to keep the leaves somewhat seperated while cooking. After cooking 1-2 minutes, use the tines of a fork to flip. Cook another 1-2 minutes. Remove the leaves to a paper towel to drain and let dry for a few minutes. They will crisp as they air dry.
Continue to swirl the butter in the pan over the heat until you notice that the color has deepened to a golden brown color and then set it to the side.
After the sage has dried a bit and is slightly crisp, roughly chop it or keep it whole. Place the roasted squash in a serving bowl and drizzle with spoonfuls of the browned butter and top with the sage. Flake sea salt or finishing salt is perfect here as well.
Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect accompaniment for Thanksgiving or Christmas. It also compliments Spatchcock Chicken with Sage Brown Butter in a particularly delightful way.
If you’ve tried my Easy Roasted Butternut & Acorn Squash with Sage Brown Butter or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
Easy Roasted Butternut & Acorn Squash with Sage Brown Butter
- 1 butternut squash
- 1 acorn squash
- 2 tablespoon olive oil
- 1 teaspoon kosher or seasalt
- 1/2 teaspoon fresh ground pepper
- 6 tablespoons butter
- 15 fresh sage leaves
- flake sea salt for garnish optional
- Preheat oven to 400 degrees.
- Use a sturdy vegetable peeler to peel both squashes.
- Cut squashes in half. Remove seeds and membranes and discard.
- Cut squashes into 1″ cubes and place in a single layer on a cookie sheet. If crowding is an issue, use two cookie sheets.
- Drizzle with olive oil and sprinkle with salt and pepper. Stir to coat.
- Roast for 45-60 minutes until edges brown and caramelize.
- Melt butter in a small sauce pan or skillet.
- When butter comes to a foamy simmer, add sage leaves. Cook 1-2 minutes and then flip with a fork.
- Cook an additional 1-2 minutes. Remove from butter and place on a napkin to drain and dry. Sage will crisp as it drys.
- Continue cooking butter, swirling often, until the color deepens to a golden brown and then remove from heat.
- Place roasted squash in a serving bowl. Top with either whole or roughly chopped crispy sage and drizzle with spoonfuls of the brown butter. Garnish with flake sea salt if desired.
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