Roasted Acorn Squash with Brown Sugar and Sage

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,