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.
Servings: 8
Calories: 170kcal
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.
Video
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