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Roasted Acorn Squash with Brown Butter

Roasted acorn squash with brown butter is a simple autumn side dish with caramelized edges and tender, skin-on crescent slices. High-heat roasting plus amber-brown butter, sage, and a restrained touch of maple syrup creates a savory-sweet finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

acorn squash
  • 2 medium acorn squash about 1½ pounds each
olive oil
  • 2 tbsp olive oil
kosher salt
  • 0.75 tsp kosher salt
black pepper
  • 0.25 tsp black pepper freshly ground
unsalted butter
  • 5 tbsp unsalted butter
fresh sage leaves
  • 8 fresh sage leaves
pure maple syrup
  • 1 tbsp pure maple syrup

Equipment

  • 1 sheet pan
  • 1 light-colored skillet

Method
 

Roast the squash
  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash, dry, and cut each acorn squash in half lengthwise.
  3. Scoop out the seeds and fibrous centers from each squash half.
  4. Cut each squash half crosswise into ¾-inch-thick crescent slices, keeping the skin on.
  5. Arrange the squash slices on the prepared baking sheet in a single layer without overlapping.
  6. Drizzle the squash with olive oil.
  7. Sprinkle evenly with kosher salt and black pepper.
  8. Turn the slices until lightly coated so seasoning clings evenly.
  9. Roast for 18 minutes, then flip each slice.
  10. Continue roasting for 12–17 minutes, until tender and deeply caramelized around the edges.
Brown the butter and finish
  1. Meanwhile, melt the unsalted butter in a light-colored skillet over medium heat.
  2. Add the fresh sage leaves to the skillet.
  3. Continue cooking for 3–5 minutes, swirling frequently until the butter foams and amber-brown milk solids form.
  4. Remove the skillet from the heat immediately and transfer the crisp sage leaves to a small plate.
  5. Stir the pure maple syrup into the warm brown butter.
  6. Arrange the roasted acorn squash on a serving platter.
  7. Spoon the maple brown butter over the squash slices.
  8. Finish with the crisp sage leaves and serve warm.

Notes

For the best caramelization, don’t overcrowd the baking sheet—give the ¾-inch crescent slices space so their edges can deeply brown. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 425°F (220°C) oven just until warmed through. Freezing is not recommended due to texture. If you want a dairy-free swap, use an equal amount of a plant-based butter that browns well and watch closely when adding the sage.