Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.
Savory Roasted Acorn Squash
- 1 medium acorn squash (1½ pounds)
- 2 tbsp olive oil
- ½ tsp grated nutmeg
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp butter
- ⅔ tsp dried sage
- 1 tbsp maple syrup
- 1 tsp lemon juice
- Preheat the oven to 450℉.
- Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
- Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
- While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
- Remove pan from heat and whisk in sage, maple syrup and lemon juice.
- Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
- Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
- Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!