Roasted Squash with Sage Butter
The one thing that I absolutely love about the rather dreadful below zero New York months…winter squash! I can’t say I’m a huge fan of summer squash, hopefully I won’t get any haters for this, but the taste, no matter how it’s prepared, never really rattles my tastebuds. Acorn squash though is so flavorful and rich but also versatile. It can be roasted like above or tossed in a salad, a filling for ravioli, mashed with a lump of fresh better for a side dish and so on. This recipe is so easy and quick for a delicious and beautiful side dish at dinner or feel free to dress it up with a sprinkle of goat cheese and roasted pumpkin seeds for a light lunch.
1 acorn squash
salt and pepper
2 tbsp butter
1 tbsp fresh chopped sage
Preheat oven to 400 F. Slice acorn squash into rounds, remove the seeds. Drizzle with olive oil and a big pinch of salt and freshly ground pepper. Roast on a baking sheet lined with parchment paper for about 25 minutes, or until tender.
Meanwhile, melt the better in a small dish and mix in the sage. Remove the squash from the oven and brush with sage butter.
Heat a saute pan over medium-high heat add a touch of oil and sear until browned on both sides, about 2 minutes per side. Dish up and enjoy!