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Best Easy Crispy Brown Butter Acorn Squash with Sage

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This crispy brown butter acorn squash with sage is a simple yet impressive side dish that’s ready in under 40 minutes. Caramelized squash, nutty brown butter, and crispy sage leaves create an addictive fall flavor perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 4 tablespoons unsalted butter (preferably European-style like Kerrygold)
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing (optional, e.g., Maldon)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the squash: Cut off the top and bottom ends so the squash sits flat. Carefully slice the squash in half from top to bottom. Use a sturdy spoon to scoop out all the seeds and stringy bits.
  3. Using a vegetable peeler, remove the skin from each half. Slice each half into ½-inch thick half-moons, keeping them uniform in size.
  4. In a large bowl, toss the squash slices with olive oil, salt, and pepper until well coated. Spread them in a single layer on the prepared baking sheet, not overcrowding.
  5. Roast the squash for 20 minutes. Flip each piece using a spatula, then return to the oven and roast for another 10-15 minutes, until tender when pierced with a fork and edges are deep golden brown.
  6. While the squash finishes roasting, make the brown butter: Cut the butter into pieces and add to a small skillet over medium heat. Swirl the pan occasionally as the butter melts and foams. Continue cooking, swirling frequently, until the foam subsides and golden-brown specks form at the bottom, about 4-6 minutes. The butter should smell nutty.
  7. Add the sage leaves to the brown butter. They will sizzle immediately. Cook for about 30 seconds per side, until crisp and darker green. Transfer to a paper towel-lined plate using tongs or a fork.
  8. Transfer the roasted squash to a serving platter. Pour the brown butter over the top, scraping out all the browned bits. Scatter the crispy sage leaves over everything. Sprinkle with flaky sea salt if using. Serve immediately.

Notes

Don’t rush the browning process; keep heat on medium and watch carefully as brown butter can burn quickly. Cut squash pieces evenly for uniform cooking. Flip squash halfway through roasting for even caramelization. Make extra sage leaves as they shrink when cooked. Serve immediately for best texture; sage leaves lose crunch over time. For make-ahead: peel and slice squash up to a day in advance, store in cold water in fridge. Brown butter can be made ahead and reheated gently.

Nutrition

Keywords: brown butter acorn squash, crispy sage, fall side dish, roasted acorn squash, easy squash recipe, Thanksgiving side, vegetarian side dish, gluten-free side dish

Find it online: https://grubella.com/best-easy-crispy-brown-butter-acorn-squash-with-sage/