Acorn Squash with Brown Butter and Sage

Thanksgiving is just around the corner! This is an easy, delicious side dish that packs TONS of flavor without adding a complicated recipe to your Turkey Day prep. Added bonus? It's a beautiful addition to any table. The combination of sage and brown butter is to.die.for - and goes perfectly with the buttery roasted squash. Enjoy this one, it's a keeper!

  • 4-6 acorn squash, seeds removed, sliced into half moons
  • 2 T extra virgin olive oil
  • 6 T unsalted butter
  • 5-6 sage leaves, roughly chopped
  • salt and pepper, to taste
  • Preheat the oven to 425° F.
  • Toss the squash in olive oil, salt and pepper, and roast for 30-40 minutes until fork tender and browned.
  • Take out to cool a bit.
  • Brown the butter on the stovetop. About 30 seconds before the butter is done, throw in the sage leaves just to crisp them up and impart some flavor to the butter.
  • Toss the squash in the butter and serve immediately.
  • (To do ahead, roast the squash the day before, then warm in the oven and toss in the hot butter right before serving).