Roasted Acorn Squash with Garlic-Sage Brown Butter
Active Time: 10 minutes | Total Time: 50 minutes | Serves 4 | Gluten Free
- 1 acorn squash
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon dark brown sugar
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- 12 fresh sage leaves
- 4 tablespoons unsalted butter
Heat the oven (with the oven rack in the middle) to 425°F.
Cut the squash in half lengthwise. Scoop out the seeds. Cut each half in half again (lengthwise). Put them on a sheet pan and drizzle with the oil. Rub to coat. Sprinkle the flesh with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Place cut side down and roast on one of the sides for 20 to 25 minutes until golden brown. Tip each piece so the other sides brown as well and roast for another 20 to 25 minutes, until tender.
In a small bowl, combine the brown sugar, red pepper, and the remaining ¼ teaspoon of the salt. Slice the garlic and pick the sage leaves.
For the brown butter, in a medium skillet, melt the butter over medium heat. Add the garlic and cook, swirling the skillet, until it just begins to brown, about 1½ minutes. Moving quickly now so the butter doesn’t burn, add the brown sugar mixture. Swirl to incorporate then quickly add the sage and swirl again until the leaves become crisp, about 45 seconds.
Spoon the garlic sage-butter over the squash and serve immediately.
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