Roasted acorn squash with brown butter and sage| Simple enough for weeknights, elegant enough for Thanksgiving. It was such a hit when I served it last year. This side dish is caramelized, nutty, and full of fall flavor. As the butter foams and the sage crisps, your kitchen will smell incredible. To make it: Preheat oven to 450°F. Halve 2 acorn squash, remove seeds, and cut into ¾-in wedges. Toss with 2 T oil, 2 T maple syrup, salt pepper. Roast cut side down 25–35 min until tender golden. Meanw
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Roasted acorn squash with brown butter and sage| Simple enough for weeknights, elegant enough for Thanksgiving. It was such a hit when I served it last year. This side dish is caramelized, nutty, and full of fall flavor. As the butter foams and the sage crisps, your kitchen will smell incredible. To make it: Preheat oven to 450°F. Halve 2 acorn squash, remove seeds, and cut into ¾-in wedges. Toss with 2 T oil, 2 T maple syrup, salt pepper. Roast cut side down 25–35 min until tender golden. Meanw
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