Roasted acorn squash is a delicious side dish that is brushed and baked with brown sugar butter and finished with fresh chopped sage.
Prep Time: 15minutes
Cook Time: 45minutes
Total Time: 1hour
1 1/2sticks unsalted butter
1/3cuppacked light brown sugar
3seeded and quartered acorn squashes
3tablespoonschopped fresh sage
salt and pepper to taste
Preheat the oven to 375°.
Add the butter, brown sugar, salt, and pepper to a small sauce pot and cook over low heat until melted and mixed together.
Place the sliced and seeded acorn squash wedges skin side down onto a cookie sheet tray lined with parchment paper and evenly brush the tops of them with the brown sugar-butter.
Bake at 375° for 40-45 minutes or until tender and lightly browned.
Garnish with any leftover brown sugar-butter and chopped fresh sage.
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.How to Store: Cover and keep in the refrigerator for up to 4 days. These do not freeze that well.How to Reheat: Add to a saucepan with ½ cup of water and cover with a lid or foil and bake in the oven at 350° for 10-15 minutes or until hot.Once the acorn squash is done roasting you can add a few more things like chopped cooked bacon and shredded mozzarella cheese to enhance the flavors.You can use dried sage in this recipe if that is all you have.