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Crispy Brown Butter Sage Acorn Squash

Crispy Brown Butter Sage Acorn Squash - featured image
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A simple yet elegant side dish featuring roasted acorn squash wedges tossed in a nutty brown butter sauce with fresh sage and a light flour crust for extra crunch.

Ingredients

Scale
  • 1 large acorn squash (or 2 medium)
  • 2 tablespoons neutral oil (olive or avocado oil)
  • Kosher salt, to taste
  • 4 to 5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 10 to 12 large fresh sage leaves
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the acorn squash in half, scoop out seeds and pulp, and cut into 4-6 wedges per half, keeping the skin on.
  3. Place squash wedges on the baking sheet in a single layer. Drizzle with oil and sprinkle with salt. Toss to coat evenly.
  4. Roast for 35-40 minutes, flipping halfway through, until tender and slightly caramelized. Remove from oven.
  5. While squash roasts, melt butter in a large skillet over medium heat. Swirl occasionally until butter turns deep golden amber and smells nutty (3-5 minutes). Remove from heat immediately if it starts to burn.
  6. Return skillet to low heat. Add sage leaves and fry for 30 seconds to 1 minute until crisp. Remove sage with a slotted spoon and set aside on a paper towel.
  7. Return roasted squash to the skillet with remaining brown butter. Sprinkle flour over squash and gently toss to coat.
  8. Cook for 2-3 minutes, stirring gently, until flour is cooked through and squash is crispy.
  9. Return crispy sage leaves to the pan and toss to combine. Season with black pepper and additional salt if needed. Serve immediately.

Notes

Ensure sage leaves are completely dry before adding to hot butter to prevent splattering and ensure crispiness. Do not overcrowd the pan when tossing squash to ensure the flour creates a crust rather than a paste. Brown butter goes from perfect to burnt quickly, so watch closely and rely on the nutty aroma. For a gluten-free version, substitute all-purpose flour with almond flour or cornstarch. For dairy-free, use ghee or vegan butter.

Nutrition

Keywords: acorn squash, brown butter, sage, side dish, vegetarian, fall recipes, roasted squash, crispy vegetables, easy dinner

Find it online: https://miratable.com/crispy-brown-butter-sage-acorn-squash-5-step-easy-side-dish/