- 2 acorn squash
- 1 tablespoon extra light olive oil
- 2 pinches kosher salt
- 4 tablespoons butter, unsalted
- 12 fresh sage leaves
- Black pepper
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt. Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn't burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.
Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.