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Golden Acorn Squash With Sage And Honey

by Lynne Webb on September 26, 2012 (Updated September 2, 2021) // 2 Comments

Recipes » Side Dishes » Golden Acorn Squash With Sage And Honey

Golden Acorn Squash With Sage And Honey

by Lynne Webb on September 26, 2012 (Updated September 2, 2021) // 2 Comments

Winter squash and sage are a classic pairing and the mild sweetness added by the honey in this recipe serves to accent that flavor combination nicely.
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Golden Acorn Squash With Sage And Honey

Acorn squash is a wonderful variety of winter squash that takes very little effort to prepare. This recipe has only a slight background sweetness, which allows the subtle flavor of the fresh sage to come through. It worked well as a side dish served with our Gruyere-Stuffed Chicken with Caramelized Apples and Onions.

Golden Acorn Squash With Sage And Honey

Golden Acorn Squash With Sage And Honey

4.75 from 4 votes
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Winter squash and sage are a classic pairing and the mild sweetness added by the honey in this recipe serves to accent that flavor combination nicely.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 30 mins
Total Time : 40 mins
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Ingredients 

  • 2 small golden acorn squash, about 1 lb each
  • 3 tablespoons butter, melted
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh sage, finely chopped

Instructions 

  • Preheat the oven to 425°F. Scrub the squash well and cut them in half lengthwise. Scoop out the seeds and attached pulp and reserve for toasting if desired.
  • Cut each half lengthwise again, then slice crosswise into 3/4-inch thick slices.
  • In a small bowl, mix the melted butter with the honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of that mixture.
  • Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
  • Add the chopped fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs.
  • Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
  • Golden acorn squash has lovely pumpkin-orange skin and is nearly the same as the green variety, although some claim that the flesh is a little sweeter.
  • We found that the ones we chose had a more delicate skin and were somewhat less fibrous, but feel free to substitute if need be.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetables
 | 
Cuisine: American

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Comments

  1. Adria Henderson says

    September 21, 2020 at 6:51 pm

    I cooked these in stages. 20 minutes covered,  10 More minutes with extra butter sage combo. Then 6 minutes under the broiler to brown. Perfect. 

    Reply
    • Lynne Webb says

      September 23, 2020 at 4:47 pm

      Hi Adria,
      That extra few minutes under the broiler must have given you some nice caramelization on the squash. Thanks for sharing the tip!

      Reply

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