Now that’s it’s officially fall, it’s time for squash to make it’s big debut. Butternut, spaghetti, acorn … let the fun begin!
I love acorn squash and it’s incredibly easy to make. The most difficult part is slicing it in half! Jacobs always comes to the rescue and handles the cutting—thank goodness!
The other night for dinner, I roasted a chicken and an acorn squash for the two of us. I topped the squash with butter browned with fresh sage and garlic. It was beyond delicious. Like our new favorite thing!
The squash is sweet and silky topped with a smooth nutty butter rich with a kick of garlic and sage. Perfection.
Acorn Squash with Sage and Garlic Brown Butter
1 acorn squash
4 tablespoons butter (1/2 stick)
1 clove garlic, grated
1/4 cup whole sage leaves
salt for seasoning
Heat the oven to 400°F and arrange a rack in the middle.
Cut the squash in half lengthwise and scrape out the seeds. Place squash in a shallow baking pan, cut side down. Prick the outer skin with a fork (this will allow steam to escape and allow squash to caramelize against the baking pan). Bake in preheated oven for 30 minutes, or until tender.
While squash is baking, prepare brown butter. Melt butter in medium sauce pan set over low-medium heat. When the butter begins to get just slightly bubbly, add the grated garlic clove.
Stir the garlic in the butter for 1 minute. Add the sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Remove squash from oven and turn cut side up; season with salt and serve with hot brown butter drizzled over top.