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Easy Roasted Butternut & Acorn Squash with Sage Brown Butter in white bowl with a blue strip napkin
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5 from 2 votes

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Easy Roasted Butternut & Acorn Squash with Sage Brown Butter
Servings: 8
Calories: 170kcal


  • 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.


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