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–+ servings
Two roasted acorn squash halves with butter and sage.
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5 from 1 vote

Roasted Acorn Squash With Sage Butter

Add a bit of savoury to this buttery squash dish with a hint of sage.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 144kcal
Author: Carolyn Hetke

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

Calories: 144kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 103mg | Potassium: 374mg | Fiber: 2g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg