Sage-Honey Roasted Acorn Squash
Sage-Honey Roasted Acorn Squash
This simple side dish is packed with flavor. Acorn squash is roasted with a sage-honey glaze and then finished with a simple brown-butter sauce sweetened with honey.
Servings
8
Ingredients
- 2 acorn squashes
- 1 cup plus 1 tablespoon water
- ¼ cup sage honey
- ½ teaspoon kosher salt
- ½ cup unsalted butter
- ½ cup sage honey
- 2 tablespoon fresh sage leaves, chopped
- fleur de sel or maldon salt
Directions
- Preheat the oven to 350 degrees F.
- Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut-side up, snugly on top.
- In a small bowl stir together ¼ cup sage honey, 1 tablespoon of water, and the salt; brush the cut-side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.
- While the squash is cooking, make the sage honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add ½ cup sage honey and the sage leaves, stirring well. Set aside.
- Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
- Transfer the squash to a serving platter and spoon the sage-honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.