This Roasted Acorn Squash with Sage Butter is a simple but tasty addition to any fall meal.

Two roasted acorn squash halves with butter and sage.

What Makes This Recipe Special?

This is a simple recipe to make. It only takes a few minutes of hands-on time to prepare it.
It is a classic addition to a Fall or Thanksgiving dinner.
There are only 3 ingredients, plus salt and pepper.

Ingredients and Substitutions

You could substitute other types of squash, such as Buttercup or Turban.
Sage is a classic combination with squash but fresh oregano or a sprinkling of fresh thyme would work too.

How To Make It

Start by cutting the squash in half and scooping out the seed cavity.
Add the butter and sage to the cavity.
Prick the squash with a fork about 40 minutes in to the baking time to allow some of the butter to drip through the squash.
Finish baking for another 20 minutes and serve.

Suggested Menu

Cornish Hens in Orange Apricot Glaze

Rosted Acorn Squash with Butter and Sage
Root Vegetables au Gratin.
Maple Cream Tarte

Table setting Cornish hens, stuffed with Root Vegetable casserole and baked squash.

Wine Pairing

You will likely pair your wine to your main dish more so than the squash. A Chardonnay would go nicely with a fall dinner with pork or poultry and a Rhône blend or Grenache would work well with a beef main dish.

Roasted Acorn Squash With Sage Butter

Add a bit of savoury to this buttery squash dish with a hint of sage.

Author: Carolyn Hetke

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5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Ingredients

▢ 1 acorn squash
▢ 4 Tbsps butter
▢ 8 sage leaves
▢ salt and pepper

Instructions

Preheat oven to 350°. Spray a baking pan with cooking spray.
Cut squash in half horizontally.
Scoop out the pulp and seeds from the cavities.
Pierce the squash inside a few times with a fork.
Add 2 Tbsps butter to each half of the squash.
Chop 6 sage leaves and divide between the to squash halves. Add one full leaf to each half.
Put the 2 squash halves in the baking pan cut side up. Roast about 40 minutes. Pierce the squash flesh a few more times with a fork to allow some of the butter to soak into the squash.
Return to oven and bake another 20 minutes or so. Check periodically and remove from oven when the flesh is fork tender.
Cut each half vertically in half to make 4 portions.
Serve and enjoy.

Nutrition

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