Print

Roasted Acorn Squash with Sage Brown Butter

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender roasted acorn squash drizzled with nutty sage brown butter and topped with crispy sage leaves and toasted pine nuts. A cozy, elegant fall side dish that balances sweet, savory, and nutty flavors.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 acorn squash
  • Olive oil
  • Salt and pepper
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 2 tablespoons pine nuts

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil.
  2. Trim tops and bottoms of squash, halve, and scoop out seeds. Rub flesh with olive oil, season with salt and pepper, and place cut side down on baking sheet. Roast 30 minutes.
  3. Toast pine nuts in a dry skillet over medium heat until golden; set aside.
  4. In a light skillet, melt butter. Once sizzling, add sage leaves and swirl until butter turns golden brown and nutty, about 4–6 minutes. Remove from heat and drain sage on paper towels.
  5. Flip squash halves cut side up. Broil 5 minutes until edges brown.
  6. Transfer squash to platter, sprinkle with brown sugar, drizzle with sage brown butter, crumble crispy sage on top, and garnish with pine nuts.

Notes

  • Swap pine nuts with pecans, walnuts, or almonds.
  • Use maple syrup instead of brown sugar for deeper sweetness.
  • For savory variation, skip sugar and add Parmesan.
  • Rosemary or thyme can replace sage, though sage is classic for fall flavor.
  • Store leftovers up to 3 days in fridge; reheat in oven, not microwave, to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-acorn-squash-with-sage-brown-butter/