Roasted Sage Acorn Squash
Roasted acorn squash in brown butter with crispy sage leaves topped with pomegranate seeds for a colorful holiday side.
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
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.
Notes
While I leave the skin on in this recipe for the texture it can easily be removed either before or after cooking.
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
