This roasted acorn squash with sage brown butter is one of my favorite fall side dishes. I love how the natural sweetness of the squash caramelizes in the oven, then gets a flavor boost from nutty browned butter, crispy sage, and a sprinkle of toasted pine nuts. It’s simple enough for a weeknight dinner but also elegant enough for a holiday table.

Why You’ll Love This Recipe

I really enjoy how this dish balances sweet, savory, and nutty flavors all in one bite. The squash turns tender and golden while roasting, the sage becomes crispy in the butter, and the pine nuts add the perfect crunch on top. It feels cozy and seasonal but still a little fancy. I like serving it with roasted meats, but it also holds its own as a vegetarian centerpiece for fall gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Acorn squash

• Olive oil

• Salt and pepper

• Light brown sugar

• Unsalted butter

• Fresh sage leaves

• Pine nuts

Directions

1. I preheat the oven to 375°F and line a baking sheet with foil.

2. I trim the top and bottom of each squash so they sit flat, then cut them in half and scoop out the seeds.

3. I rub the flesh with olive oil, season with salt and pepper, and place the squash halves cut side down on the baking sheet. They roast for 30 minutes.

4. While they roast, I toast the pine nuts in a skillet over medium heat until golden, then set them aside.

5. To make the sage brown butter, I melt butter in a light-colored skillet. Once it sizzles, I add the sage and swirl constantly until the butter turns golden brown and smells nutty, about 4–6 minutes. I remove it from the heat and let the sage drain on paper towels.

6. After 30 minutes, I flip the squash halves so the cut side faces up. I switch the oven to broil and let them cook for about 5 minutes until lightly browned on the edges.

7. I transfer the squash to a platter, sprinkle with brown sugar, drizzle with the sage brown butter, crumble the crispy sage over the top, and finish with toasted pine nuts.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes of prep time and 35 minutes of cook time, for a total of around 55 minutes.

Variations

I sometimes swap the pine nuts for walnuts or pecans if that’s what I have on hand. Maple syrup is also a delicious substitute for brown sugar, adding a deeper sweetness. If I want a more savory twist, I skip the sugar and add a sprinkle of Parmesan before serving. Rosemary or thyme could stand in for sage, though sage really brings the fall flavor best.

Storage/Reheating

If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. To reheat, I place the squash halves on a baking sheet and warm them in a 350°F oven until heated through, about 10–12 minutes. I avoid the microwave since it makes the squash a bit soggy.

FAQs

Can I eat the skin of acorn squash?

Yes, the skin softens during roasting and is completely edible. I like the extra texture it gives.

Do I have to use pine nuts?

Not at all. I often substitute pecans, walnuts, or almonds, or skip the nuts if I want to keep it simple.

Can I make this ahead of time?

I can roast the squash ahead of time, then reheat it in the oven before serving. I like to prepare the sage brown butter fresh so it stays fragrant and the sage remains crispy.

What can I serve this with?

I like pairing it with roast chicken or turkey. It also works well with hearty grains like farro or quinoa for a vegetarian meal.

How do I know when the butter is browned?

The butter is ready when it smells nutty, has a golden-brown color, and the milk solids have settled at the bottom of the pan. I always keep swirling so it doesn’t burn.

Conclusion

This roasted acorn squash with sage brown butter is one of those recipes that makes fall feel special. I love how it transforms a simple squash into a beautiful, flavorful dish that works for everyday dinners or holiday gatherings. It’s cozy, elegant, and full of the warm flavors I crave this time of year.