Description

A comforting, passive-cooking dinner featuring roasted acorn squash glazed with brown sugar and drizzled with fragrant sage butter. Perfect for self-care evenings when you need something warm, simple, and nourishing.

Ingredients

Scale

1 large acorn squash (about 2–3 pounds / 900g-1.3kg)
2 tablespoons coconut oil or olive oil
2 tablespoons brown sugar (light or dark)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
10–12 fresh sage leaves, chopped
1 small clove garlic, minced
Pinch of red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Line a 13×18 inch rimmed baking sheet with parchment paper.
Wash and dry the acorn squash. Cut it in half lengthwise using a sharp chef’s knife. Scoop out seeds and pulp with a spoon.
Place squash halves cut-side up on the baking sheet. Drizzle with melted oil and spread evenly.
Sprinkle each half with 1 tablespoon brown sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Press seasonings into the flesh.
Roast for 35-40 minutes, flipping the squash halfway through to ensure even browning. Squash is done when tender when pierced with a fork.
While squash roasts, melt butter in a small saucepan over medium-low heat. Add chopped sage and minced garlic. Cook for 1-2 minutes until fragrant and green, being careful not to burn.
Remove squash from oven. Drizzle generously with sage butter, allowing it to soak into the crevices.
Let rest for 2-3 minutes before serving immediately.

Notes

Use fresh sage for the best flavor; dried sage is too muted. Ensure the squash is heavy for its size when selecting. Do not burn the butter when making the sage butter. The squash can be prepped and stored in the fridge for up to 24 hours before roasting. Leftovers store in the fridge for up to 3 days but do not freeze well.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 half squash per se
Calories: 180
Sugar: 18
Sodium: 350
Fat: 8
Saturated Fat: 5
Carbohydrates: 28
Fiber: 6
Protein: 2

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