Brown Butter & Sage Acorn Squash

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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.
active:
10 mins
total:
40 mins
Servings:
4
Brown Butter & Sage Acorn Squash Greg DuPree

Ingredients

Directions

  • Preheat oven to 450°F.

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  • 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.

Nutrition Facts

Serving Size:
3 wedges
Per Serving:
200 calories; fat 15g; cholesterol 15mg; sodium 330mg; carbohydrates 16g; dietary fiber 2g; protein 2g; sugars 5g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 619IU; potassium 395mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 07/02/2022
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