Roasted Acorn Squash with Sage

This may not be the healthiest way to cook squash but this is more of a winter recipe anyway so comfort food is key! Serving things in butter and sugar is the secret to how my mom got my brother and I to eat vegetables as kids. It was a hard task so believe me this roasted acorn squash is a side that should be on everyone’s holiday tables this year.

Roasted Sage Acorn Squash

Key Ingredients in This Recipe

• Acorn squash – Acorn squash has a mild yet sweet and nutty flavor. While I leave the skin on in this recipe for the texture it can easily be removed either before or after cooking.
• Sage – The sage is fried in butter which gives it a crisp texture. The herb contrasts well with the texture of the roasted squash.
• Pomegranate seeds – Pomegranate seeds can be easily removed from fresh pomegranates or bought already removed from the fruit. It adds a fresh, crunchy element to this dish.

How to Make Sage Roasted Acorn Squash

1. Mix butter and brown sugar. Heat oven to 400°F. In a small bowl melt 3 tablespoons of the butter then stir in the brown sugar and set aside.
2. Slice squash. Slice the acorn squash in half. Scoop out any seeds and discard. Cut each half into 1-inch slices.
3. Toss squash in brown sugar butter. Add the slices to a large bowl and toss with the butter and sugar.
4. Roast squash. Place the coated slices on a baking sheet and bake until tender, turning them once, about 30 minutes.
5. Fry the sage. Heat a small sauté pan over medium heat; add the remaining butter and melt. Add the sage leaves and let fry until crispy, about 3 minutes.
6. Serve. Serve squash immediately topped with the crispy sage and pomegranate seeds.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Honey Glazed Hasselback Butternut Squash
• Kabocha Squash Mac and Cheese
• Ancho Chili Roasted Acorn Squash

Roasted Sage Acorn Squash

Print Pin

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 1 medium acorn squash
• 5 tablespoon unsalted butter, divided
• 3 packed tablespoons dark brown sugar
• 3 tablespoons sage leaves
• 2 tablespoons pomegranate seeds

Instructions:

• Heat oven to 400°F (200ºC). In a small bowl melt 3 tablespoons of the butter then stir in the brown sugar and set aside.
• Slice the acorn squash in half. Scoop out any seeds and discard. Cut each half into 1-inch slices.
• Add the slices to a large bowl and toss with the butter and sugar.
• Place the coated slices on a baking sheet and bake until tender, turning them once, about 30 minutes.
• Heat a small sauté pan over medium heat; add the remaining butter and melt. Add the sage leaves and let fry until crispy, about 3 minutes.
• Serve squash immediately topped with the crispy sage and pomegranate seeds.

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