Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Acorn Squash Recipes Brown Butter & Sage Acorn Squash We like acorn squash because its skin is tender enough to eat (which saves you the hassle of peeling), but any winter squash will work for this nutty, maple-drizzled side. By Laura Kanya Laura Kanya Laura Kanya is a recipe tester and developer in the EatingWell Test Kitchen. Laura tests many recipes that come through the Test Kitchen door, including for feature articles as well as for all sections of the magazine. She discovered her love of baking growing up alongside two grandmothers and a mom who shared the same love of baking and cooking. They unknowingly established the importance of food and cooking in Laura's life. Growing up outside of Philadelphia, she had access to some great restaurants, and her dad took her to many. After graduating from the University of Vermont in 1998 with a B.S. in dietetics, she pursued her love of baking by graduating with an associate degree in baking and pastry arts from the Culinary Institute of America in 2000. EatingWell's Editorial Guidelines Published on October 7, 2021 Print Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 10 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 medium acorn squash, halved, seeded and cut into 12 wedges 2 tablespoons extra-virgin olive oil ½ teaspoon freshly grated nutmeg ½ teaspoon salt ½ teaspoon ground pepper 2 tablespoons unsalted butter 2 tablespoons finely chopped fresh sage 1 tablespoon pure maple syrup 1 teaspoon lemon juice 3 tablespoons pepitas, toasted Directions Preheat oven to 450°F. Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes. Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice. Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas. Print Nutrition Facts (per serving) 200 Calories 15g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 200 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 2g 7% Total Sugars 5g Protein 2g 4% Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 15mg 5% Vitamin A 619IU 12% Sodium 330mg 14% Potassium 395mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved