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Roasted Sage Acorn Squash

Roasted acorn squash in brown butter with crispy sage leaves topped with pomegranate seeds for a colorful holiday side.
Course Side Dish, Vegetable
Cuisine American
Keyword acorn squash, holidays, pomegranate, sage, squash, Thanksgiving
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 184kcal

Ingredients

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

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.

Nutrition

Calories: 184kcal | Carbohydrates: 14g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 6mg | Potassium: 416mg | Fiber: 2g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 1mg