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.
- 2 acorn squash (about 2 ½ pounds each)
- 4 tablespoons butter, melted
- About 20 fresh sage leaves
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.
Sodium is based on 1/8 teaspoon added salt per serving