Roasted Acorn Squash with Brown Butter and Sage

Caramelized winter squash with nutty brown butter — a fall staple.

Ingredients

• 2 acorn squash, halved, seeds removed, cut into 1" wedges
• 2 tbsp olive oil
• Salt, pepper
• 3 tbsp butter
• 8 sage leaves
• 1 tbsp maple syrup
• Pinch of cinnamon

Method

1. Toss squash wedges with oil, salt, pepper. Roast 425°F for 30 min until caramelized and tender.

2. Brown butter: melt butter over medium heat until foaming, then golden brown and nutty (2-3 min). Add sage leaves — fry 30 sec until crispy.

3. Drizzle brown butter and sage over roasted squash. Drizzle maple syrup. Pinch of cinnamon.

What You're Practicing

• Brown butter (beurre noisette) adds a nutty depth that regular melted butter can't match.
• Sage leaves fried in brown butter become crispy chips — a textural garnish.
• Acorn squash skin is edible when roasted — no need to peel.