![]() Preparation for Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is simple and can be done ahead of time if this is to be served for a holiday meal or another entertaining occasion.īegin by using a sturdy vegetable peeler to remove the outside layer.Īfter the squash is peeled, split it in half and remove and discard the small pocket of seeds and stringy membranes. I am more interested in the fact that they are insanely delicious! How to Peel and Roast Butternut and Acorn Squash Although, when you drizzle on the golden brown, nutty sage butter, it’s possible that the added health befits become somewhat negligible. I was pleasantly surprised the first time I roasted a butternut squash and both boys requested more ‘potatoes’.īutternut and Acorn Squash both have the added benefit of being very rich in vitamins and minerals and are actually about half the calories and carbs of sweet potatoes for those that are health conscience. My kiddos are my most frequent taste testers and can be quite harsh critics. ![]() I use butternut squash for roasting the most frequently, primarily because of the larger size and that the smooth sides make it easier to peel then the acorn, although they both are equally delicious roasted. They store well, however, so they are widely available for quite an extended period of time. ![]() Squash comes into season at the end of summer or early fall. It’s so simple to prepare and the roasting process creates lovely caramelized edges and intensifies all the fabulous squash flavor. Roasting is one of my favorite ways to cook squash. Tender, caramelized pieces of squash are roasted to perfection and drizzled with a simple but sophisticated sage brown butter and garnished with crispy sage. It will bubble fiercely but will settle down after a minute.Īrrange the roasted acorn squash on a platter.Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for the season! So once the butter reaches a deep golden color… The whole browning butter thing takes about 7-8 minutes. Then, with 10 minutes left on the clock, melt 5 tablespoons of REAL butter. There’s no need to flip or any of that business. Next, arrange the squash slices on a couple rimmed, aluminum sheet pans and roast them in a preheated 400 degree oven for 25-30 minutes. Then, drizzle with a little extra light olive oil.Īnd then season with a little kosher salt… Next, turn the squash so they are cut-side-down and slice into 3/4 of an inch slices. Then use a spoon and scrape out the centers. In fact, I’ll have you know this platter was my lunch one day… okay so half the platter… but the rest was my dinner.įirst, start by halving two smallish acorn squash. I can think of no better way to celebrate butter. It’s incredibly easy and get this this dish only consists of 5 ingredients! Acorn squash, olive oil, salt and pepper golden color, then I threw in some fresh sage leaves to get nice and crispy, then I drizzled it all over roasted acorn squash slices. First up is this luscious roasted acorn squash recipe. ![]() I’m thrilled to finally share with you two recipes using REAL butter that I’ve had tucked up my sleeves. This is one of those no-brainer recipes and it features one of my most beloved ingredients, butter. This is an easy side dish that is flavorful and beautiful! Roasted acorn squash is drizzled with brown butter and crispy sage leaves. ![]()
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