Savory Acorn Squash Recipe With Parmesan and Brown Butter

This Savory Acorn Squash Recipe With Parmesan and Brown Butter is roasted to perfection. Tender slices of acorn squash coated in a parmesan herb mixture with a crispy sage brown butter drizzle topped with flecks of flaky sea salt, and pumpkin seeds.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 203kcal

Author Rebecca Taig

Ingredients

Acorn Squash

2 acorn squash (small to medium-sized, 2.5-3 pounds total)
2 tablespoons avocado oil
½ cup finely grated parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt, less or more to taste
¼ teaspoon black pepper
¼ teaspoon red pepper flakes

Sage Brown Butter

3 tablespoons butter
1 tablespoon (8-10) sage leaves, finely chopped

Topping

½ teaspoon flaky sea salt
2 tablespoons pumpkin seeds

Instructions

Preheat the oven and prep the squash. Preheat the oven to 425°F. Wash and dry the outside of the squash, then slice off the top and bottom. Place the squash upright on one of the flat ends, and cut the squash in half vertically from root to stem. Scoop out the seeds with a spoon, then slice each half of the squash into 1-inch thick slices.
Toss and coat. In a large bowl, combine the squash with the oil, herbs, and half of the freshly grated parmesan cheese. Toss together until the squash slices are coated.
Arrange on the baking sheets. Line two 9x13-inch baking sheets with parchment paper. Arrange the squash slices in a single layer without overcrowding. Gather any extra parmesan herb mixture that fell to the bottom of the bowl and press it on top of the squash slices.
Roast undisturbed. Place both baking sheets in the oven for 20-25 minutes, until golden brown and fork tender. Remove from the oven. Sprinkle the additional parmesan cheese over the top of the squash.
While the squash is roasting, brown the butter. Add the butter to a small skillet or saucepan over medium-low heat until melted. Once the butter is melted, add the finely chopped sage leaves. The butter will begin to bubble and foam, whisk continuously. The milk solids will eventually begin to turn a golden brown color while omitting a nutty, caramel-like aroma. Once the butter is fully browned remove from the heat and transfer the butter to a glass bowl. Use a rubber spatula to scrap the bottom of the pan, gathering all the brown bits and crispy sage leaves. Let the brown butter rest in the bowl for a few minutes.
Plate and garnish. Transfer the roasted squash to a serving platter and drizzle the sage-infused brown butter over the top. Sprinkle with flaky sea salt and pepitas

Notes

Brown the butter while the squash is roasting: Browning the butter takes less than ten minutes. To save time, start the process while the squash is in the oven.

How to cut acorn squash - No peeling needed!

- Start by chopping off the root and stem of the squash.

- Place the squash upright with the cut side down.

- With a sharp knife, slice the squash in half vertically.

- Inside the squash, you'll find a collection of seeds in the middle. Scoop out the seeds using a spoon and discard.

- Place the squash halves on a cutting board, face side down. Cut the squash into half moons, roughly 1-inch pieces.

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