Acorn Squash with Browned Butter and Sage

Its simplicity makes it elegant yet practical and humble. Pair this go-to fall veggie with a protein and starch for a perfectly well-balanced meal.

INGREDIENTS

• 3 whole acorn squash, cut in half, lengthwise 

• 8 tablespoons unsalted butter

• 1 tablespoon of fresh sage, chopped (or dried sage)

• 2 tablespoons extra virgin olive oil

• Flaky salt

INSTRUCTIONS

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside

2. Cut each squash in half lengthwise and scoop out the seeds. Drizzle olive oil and sprinkle sea salt on each half.

3. Place face down onto parchment lined baking sheet and bake for 35-40 minutes until tender.

4. Remove squash from oven and let cool for a few minutes.

5. Make the browned butter by adding sage and butter to a skillet. Stir over low-medium heat using a wooden spoon. Once butter turns into a dark caramel color, remove the pan from heat.

6. Assemble squash onto a serving plate. Pour the browned butter (and the crispy sage) onto each half. Serve!