Golden Acorn Squash With Sage And Honey

Golden Acorn Squash With Sage And Honey: 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.

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

Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

  • 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

Preparation:
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 a 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.

comments & replies

Delicious in the end, but it took about 50 minutes to cook, not half an hour.

I absolutely love acorn squash. Would love to try this.

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