← Back to Search Results
baking American
 Roasted Acorn Squash with Butter and Sage

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Acorn squash is a beautiful thing. All you have to do is cut it up and throw it in the oven to roast. About an hour later you get something rich and delicate that is the perfect side for almost any main course you can think of. I leave the rind on because it makes a natural bowl for the tender squash flesh; also, the dark green of the rind looks really sharp against the orange-yellow flesh. The sage and butter perfectly complement the richness of the squash.

Yield: Makes 10-12 Servings

Ingredients

  • 2 acorn squash (about 2 ½ pounds each)
  • Salt
  • 4 tablespoons butter, melted
  • About 20 fresh sage leaves

Directions

Preheat the oven to 400°F.

Cut each squash lengthwise through the stem into 8 wedges. Use a spoon to scrape out the seeds from the wedges.

Arrange the squash pieces on a big baking pan or your broiler pan, skin side down, and season the flesh generously with salt. Drizzle the butter over the flesh and scatter the sage leaves all over. Cover the pan tightly with aluminum foil and cook for 30 minutes.

Remove the foil and roast until you can easily pierce a piece of the squash with a fork and meet almost no resistance, about 20 minutes. Serve as is, shriveled sage leaves and all.

You can bake the squash up to a few hours in advance. Reheat for about 15 minutes in an oven preheated to 350°F before serving.


© 2005 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

Sodium is based on 1/8 teaspoon added salt per serving

75kcal (4%)
30mg (3%)
9mg (16%)
54mcg RAE (2%)
301mg
28mg
1g
0g
1g
9g
12mg (4%)
264mg (11%)
3g (15%)
5g (7%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • McB

    10.23.09 Flag comment

    Really nice recipe. It mirrors my own treatment of acorn though I like it best when it's halved and baked -- even (quicker) in the microwave. As for the sage, ever since I lived in Tuscany I've sauteed fresh sage to a crisp before adding it. Butter, usually. Then if you're still in the mood for an acorn squash but want something fattier and more substantial (a whole meal-in-one), stuff the halved baked or microwaved acorn with half a cup of crisp sage leaves with sauteed Italian pork sausage meat-- the freshly-made, sausage meat lots of good markets are selling these days.

 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?