Roasted Acorn Squash with Brown Butter and Sage
Roasted acorn squash is one of my favorite ways to showcase fall produce. It’s caramelized, buttery, and simple enough for weeknights yet elegant enough for Thanksgiving. With golden, crisp edges and a nutty brown butter sauce infused with sage and hazelnuts, this side dish turns a humble squash into something truly special. As the butter foams and the sage sizzles, your kitchen will fill with the most irresistible aroma of toasted nuts and caramelized maple.
Servings: 6
Ingredients
- 2 medium-sized Acorn squash halved, seeds removed, and cut into ¾ -inch slices or wedges
- 2 Tablespoons olive oil or coconut oil or avocado oil
- 2 Tablespoons maple syrup
- Salt and pepper to taste
- 4 Tablespoons unsalted butter or plant butter
- 4-5 fresh sage leaves or 6-8 smaller sage leaves
- ¼ cup chopped skinned hazelnuts
- ¼ cup golden raisins or chopped pitted dates
Instructions
- To roast the squash: Preheat oven to 450 degrees. Line two half sheet pans or one ¾ sheet pan with unbleached parchment paper.
- Trim hard stem from each squash. Halve squash lengthwise, and scoop out seeds and cut squash crosswise (for a pretty scalloped edge) or lengthwise into ¾-inch wide wedges.
- Toss squash with 2 Tablespoons oil and syrup in a bowl then arrange cut sides down on prepared pans. Sprinkle with ¾ teaspoon salt and black pepper to taste.
- Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
- While the squash is roasting, make the brown butter sauce. Melt the butter in a medium skillet over medium-low heat. Cook until the milk solids at the bottom are barely golden. Add the sage leaves then continue cooking, stirring frequently, until the butter is golden brown and fragrant, about 3 minutes. Turn off the heat, add in the chopped hazelnuts and golden raisins, continue stirring for another minute to ensure that the butter doesn’t burn. Season with a pinch of salt.
- Arrange the roasted squash on a large platter and spoon the warm brown butter, sage, hazelnuts, and raisins over top. Serve immediately.
Notes
- High heat (450°F) is key for caramelization – it allows the natural moisture in the squash to evaporate quickly, concentrating the flavor and creating those delicious golden edges.
- For even deeper flavor, drizzle the squash with a touch of leftover brown butter before serving. It brings out the maple’s caramel notes and keeps the edges crisp.
- You can roast the squash a day ahead, then reheat at 375°F for 10-15 minutes until the edges are once again crisp and golden.
- Store leftovers in an airtight container for up to three days. The brown butter mixture can be refrigerated separately and warmed gently before serving.