Roasted Acorn squash came in our CSA box this week- how very Fall! I roasted it and smothered it in sage butter plus a sprinkle of sea salt. Went great along side herbed cornbread.
Acorn squash is available in the fall and a bit more dense than butternut, but similar. I like to cut it into rounds, remove seeds and roast. The skin is edible but can become a bit tough after cooking, so you may wish to remove it on the plate before enjoying.
Roasted Acorn Squash with Sage Butter
1 medium acorn squash (serves 2-3 as a side)
olive oil, salt and pepper
2 T chopped fresh sage
2 T butter
Slice the acorn squash in half, remove seeds, then cut into rounds, discarding the stem. Place rounds on an oiled baking sheet. Sprinkle with olive oil, salt and pepper and bake at 400F for about 25 min or until fork-tender.
In a pan, melt the butter, plus 1 T olive oil and the herbs over med/low. Put each squash round in the pan, flipping to coat. depending on the size of the squash, you may need a bit more butter and oil. Alternatively, you can lay all the squash rounds on a platter and drizzle the melted herb butter mix over all of them at once. Add more salt and pepper to taste and enjoy warm.
pictured above: Erin’s favorite chef’s knife and her favorite copper fry pan