I love roasted squash, I usually make butternut squash, but this time I decided to try acorn squash, and loved how it turned out. It looks so pretty with the skin on. It is sweet, salty with a kick of sage.
This would be perfect for thanksgiving or yummy side any other day of the week.
2 acorn squash (about 1 pound each)
salt and pepper
extra virgin olive oil
1 stick of butter
1/2 cup of brown sugar
Fresh sage leaves
Preheat oven to 350
Split the squash in half and scrape out the seeds with a spoon. Cut the slices up and lay out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
In a bowl, cream the butter with the sugar. Spread all over the squash, place 2 sage leaves on each piece of squash.
Bake at 350 for 30-35 minutes.
I broiled the squash for 10 minutes to caramel the sugar.
Thanks for visiting,