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

4.7 from 3 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.

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.
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