Roasted Acorn Squash with Browned Butter and Sage

I could not wait to tell you about this recipe.  Not only is the squash part of it healthy and delicious, but the addition of the sage really makes a difference in the taste.  (The browned butter, well, not so healthy, but I suppose that you could decrease the amount of butter if you want to cut back a little).

I decided to use an acorn squash for the recipe, but you could substitute really any type of winter squash.  I immediately went for my comfort zone (butternut), but then I decided to branch out a little and try something new.  What the heck?  It’s that time of year.

The recipe was simple.  The most challenging part was bisecting the squash….I ended up using a very sharp knife (or even a cleaver would do well, if you happen to have one) and a mallet to push the blade down through the squash so that I wouldn’t cut myself.  Once I got the hang of it, it was pretty easy, but I recommend being extra cautious.  Regardless, roasting the squash was simple…just pop it in the oven for about 50 minutes and let it cool a bit.  The browned butter part was also simple…took about 5 minutes total.  The colors, the texture, the sage….oh my.  I will definitely be making this again in the very near future.

Roasted Acorn Squash with Browned Butter and Sage

Servings:  Approximately 4


2 tablespoons extra-virgin olive oil

1 medium winter squash, halved lengthwise and seeded

6 tablespoons (3/4 stick) unsalted butter

6 medium fresh sage leaves, sliced thin

Salt and ground black pepper


1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Line a rimmed baking sheet with aluminum foil.

3. Brush the oil on the foil and the cut sides of the squash.

4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.  (Mine took 50 minutes, and I made sure that it was super soft…had a bad experience with a butternut squash once by undercooking it and then trying to serve it to 3 other people….not so great……)

5.  When the squash is almost done, melt the butter in a small skillet over medium heat.

6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.

7.  Remove the squash from the oven and turn cut-side up and season with salt and pepper.

8.  Drizzle or brush with the sage butter sauce and serve immediately.

Congratulations, you’ve just entered a world of deliciousness.

Source:  The Best New Recipes.

September 22, 2010 - 7:29 am

KeepItSweet - i love all winter squash, this looks great

September 22, 2010 - 8:23 am

Jenny - Mmmmm I’ve been making squash LOTS lately (just did last night, actually), but haven’t tried with sage. I have two more little acorn guys in my kitchen…so I’ll try this recipe next time! Yum! 🙂

September 22, 2010 - 4:20 pm

Carrie - Oh wow, that looks amazing! I could just eat the whole thing with a spoon 🙂

September 22, 2010 - 5:01 pm

The Enchanted Cook - This looks amazing! I make a roasted butternut squash ravioli with a brown butter sage sauce but this is WAY better. I get to leave out the pasta-making step AND the associated calories! Thank you for this great idea – I will definitely be making this!

The Enchanted Cook

September 24, 2010 - 2:57 pm

Rachel - oooooh yum! I love the simplicity of eating squash right out of the skin. Sage sounds like it would be delicious with winter squash! I will definitely be giving this a try. Thanks!
Great blog, great recipes : )

September 30, 2010 - 12:30 pm

Ashley - I made this with butternut squash last night, and it was delicious and super easy. Thanks!!

October 1, 2010 - 5:57 pm

Kathryn - Yum! What a great time of year to be cooking squash! Have you ever tried butternut squash risotto? It’s my fave!

September 26, 2011 - 10:08 pm

Meredith - This sounds amazing, I love browned butter. Will definitely be making this tomorrow night. Did you roast the squash cut side down on the pan?

I used to have such a hard time cutting squash, but learned that Ff you stick the whole squash in the microwave for 1-2 min it slices easily. No mallet required 🙂

September 27, 2011 - 7:47 am

srlacy - Hey Meredith!
It’s been a long time, but I believe that I roasted it face-down. (I can’t believe I forgot to add that tidbit of information in!) But thank you for reminding me about this long lost recipe. I have a butternut squash at home that I don’t know what to do with….hmmm….I think this will be making a comeback. 🙂

October 30, 2012 - 1:38 pm

Fall comes again… finally! | ravenhillfarm - […] the farm Roasted Caramelized Root Vegetables, including turnips, carrots and rutabega from the farm Roasted Squash with Sage Brown Butter, using Delicata squash from the farm Dessert: Apple Pie with a cheddar cheese pastry crust […]

November 23, 2012 - 2:04 pm

Happy Friday! - […] made this and can attest to its […]

March 28, 2013 - 7:38 pm

Sarah Fischer - Am I missing it…where’s the temperature for cooking?


March 28, 2013 - 7:57 pm

srlacy - Hi Sarah-

It’s 400 degrees. Enjoy-these are awesome!

March 28, 2013 - 8:29 pm

Sarah Fischer - oh my goodness!! This turned out so good. The sage is perfect too c: I ended up cooking it at 375 for 50 minutes.


November 24, 2014 - 11:20 pm

Thanksgiving Recipes for a Traditional Feast - KaddyWonk - […] Roasted Acorn Squash With Browned Butter and Sage […]