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Savory Roasted Acorn Squash Recipe with Brown Butter Sage

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Tender, caramelized acorn squash crescents are roasted until golden and finished with nutty brown butter and crispy sage leaves for a comforting, crowd-pleasing side dish. This easy recipe is perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash (about 2½ lbs), washed and halved
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • ½ teaspoon flaky sea salt (optional, for finishing)
  • Pinch red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup (optional).
  2. Slice acorn squash in half from stem to tip. Scoop out seeds with a spoon. Slice halves into ¾-inch crescents. Trim bottoms if needed for stability.
  3. In a mixing bowl, toss squash slices with olive oil, salt, pepper, and maple syrup if using until evenly coated.
  4. Arrange squash slices in a single layer on the baking sheet, ensuring they are not overlapping.
  5. Roast on the middle rack for 20 minutes. Flip slices and roast another 15-20 minutes until golden and fork-tender.
  6. While squash roasts, melt butter in a small saucepan over medium heat. Stir occasionally until butter foams, turns golden, and smells nutty (about 5-6 minutes).
  7. Add sage leaves to the brown butter and fry for 30-45 seconds until crisp and dark green. Remove sage leaves and drain on a paper towel.
  8. Arrange roasted squash on a platter. Drizzle with warm brown butter, scatter crispy sage leaves, and sprinkle with flaky sea salt and red pepper flakes if desired. Serve immediately.

Notes

No need to peel acorn squash—the skin softens and adds texture. For vegan or dairy-free, use plant-based butter. Flip squash halfway and rotate pan for even caramelization. Brown butter can burn quickly; watch closely. Sage must be dry before frying to avoid splattering. Squash can be roasted ahead and reheated; brown butter and sage are best fresh. Try adding parmesan, nuts, or lemon zest for variations.

Nutrition

Keywords: acorn squash, roasted squash, brown butter, sage, fall recipes, Thanksgiving, gluten-free, vegetarian, easy side dish, comfort food

Find it online: https://yumyep.com/savory-roasted-acorn-squash-recipe-with-brown-butter-sage/