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Browned Butter and Sage Roasted Acorn Squash

This vibrant dish features tender acorn squash roasted in delicious browned butter and fresh sage for a comforting winter fare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squashes, halved and seeds removed
  • 4 tablespoons unsalted butter Can substitute with ghee for a dairy-free option.
  • 6 leaves fresh sage, finely chopped
  • Salt, to taste
  • Pepper, to taste
Optional Toppings
  • Crumble feta cheese Ensure they are Halal-friendly.
  • Pumpkin seeds For added texture.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil (optional) and season with salt and pepper.
Cooking
  1. Melt the butter in a small saucepan over medium heat. Stir continuously until it turns golden brown and fragrant, about 5-7 minutes.
  2. Stir in the chopped sage into the browned butter, mixing immediately.
  3. Pour the browned butter and sage mixture over the prepared squash halves, coating them well.
  4. Roast the squash in the oven for 25-30 minutes, until the flesh is tender and golden.
  5. Remove from the oven, let cool for a couple of minutes, then serve with optional toppings.

Notes

Store leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes.