Brown Butter Roasted Acorn Squash with Crispy Sage

Brown Butter Roasted Acorn Squash with Crispy Sage

• 1 acorn squash
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 12 Fresh Sage Leaves
• Salt and freshly ground pepper

1. Preheat the oven to 400 degrees with the oven rack placed in the middle position.
2. Cut the squash in half through the stem and core. Scoop out the seeds using a spoon to scrape the stringy bits from the inside of the squash. Turn the squash cut-side-down and slice into 3/4 inch thick pieces.
3. Place the squash slices in a bowl and toss with the olive oil and a pinch of salt.
4. Arrange the slices in a single layer on a rimmed baking sheet or roasting pan and roast for 25-30 minutes, until golden brown and fork tender.
5. In the meantime add the butter into a pan over medium low heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully and stir often to keep it from scorching.
6. Roughly chop the sage leaves and add them to the butter and cook until crispy, about 2 minutes.
7. Arrange the roasted squash slices onto a plate or platter. Drizzle with the brown butter and crispy sage.
8. Season to taste with salt and pepper.