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You are here: Home / Side Dishes / Easy Roasted Butternut & Acorn Squash with Sage Brown Butter

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter

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Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for the season!

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter in white bowl with a blue strip napkin

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.  It’s been interesting to watch their palettes develop as they grow.  My 12 year old daughter will eat chicken liver pâté with toast points or escargot with enthusiasm while my 10 year old son will turn his nose up at a meltingly tender pork roast.  At 5, 10, and 12, I expect the normal pickiness about certain vegetables and am prepared for preconceived notions about what they like, especially my two youngest boys.  But I was pleasantly surprised the first time I roasted a butternut squash and both boys requested more ‘potatoes’.

whole squashes shown for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter recipe

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!

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter in white bowl with a blue strip napkin

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.

cubed squash for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter on a cookie sheet

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.

Hot butter cooking sage leaves for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter

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 in white bowl with a blue strip napkin

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for Thanksgiving or Christmas.  Serve it with my Spicy Shrimp Toasts with Lemon Garlic Butter, Brined and Herb Roasted Turkey Breast, Roasted Asparagus and the Best Easy Cherry Pie with Homemade Filling.

Brined and Herb Butter Roasted Turkey Breast with the Best Easy Gravy on with white platter with red napkin and parsley garnishOven Roasted Asparagus | Savorwithjennifer.comSpicy Shrimp Toasts with Lemon Garlic Butter shown at an angle on a white tray

Tried Easy Roasted Butternut & Acorn Squash with Sage Brown Butter?  Leave me a comment below.  I’d love to hear from you!

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter in white bowl with a blue strip napkin
Print Pin
5 from 1 vote

Easy Roasted Butternut & Acorn Squash with Sage Brown Butter

Tender, caramelized pieces of squash are roasted to perfection and drizzled with a simple but sophisticated sage brown butter and garnished with crispy sage.
Course Side Dish
Cuisine American
Keyword Easy Roasted Butternut & Acorn Squash with Sage Brown Butter
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 170kcal
Author Jennifer Grissom

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 170kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 516mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10425IU | Vitamin C: 25.6mg | Calcium: 65mg | Iron: 1mg
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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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Comments

  1. Debra

    November 27, 2018 at 2:06 pm

    5 stars
    Not only is sage brown butter tasty, but I love the way it makes the house smell so cozy. Happy to have a found another great use for all the seasonal squash. Thanks.

    Reply
    • Jennifer Grissom

      November 28, 2018 at 10:32 am

      TOTALLY agree! Hope you enjoy.

      Reply

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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