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
- 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
- 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.