Roasted Chicken Legs
Active: 10 minutes
Total: 50 minutes
Roasted Acorn Squash with Garlic-Sage Brown Butter
Active Time: 10 minutes Total Time: 50 minutes Serves: 4
Gluten Free
Ingredients
- 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
Instructions
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.
step by step
/01/
Cut the squash in half lengthwise. Scoop out the seeds. Cut each half in half again (lengthwise).
/02/
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.
/03/
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 side browns as well for another 20 to 25 minutes, until tender.
/04/
Thinly slice the garlic. Pick the sage leaves. In a small bowl, combine the brown sugar, red pepper, and the remaining ¼ teaspoon of the salt.
/05/
In a medium skillet, melt the butter over medium heat.
/06/
Add the garlic and cook, swirling the skillet, until it just begins to brown, about 1½ minutes.
/07/
Moving quickly now, add the brown sugar mixture. Swirl to incorporate.
/08/
Quickly add the sage and swirl the skillet until the leaves become crisp, about 45 seconds.
/09/
Spoon the garlic sage-butter over the squash and serve immediately.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-acorn-squash-with-garlic-sage-brown-butter
