Roasted Acorn Squash with Browned Butter and Sage
Servings: Approximately 4 (great pictures? google: curvy carrot + browned butter and sage sauce)
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium winter squash, halved lengthwise and seeded
6 tablespoons (3/4 stick) unsalted butter ( Use less butter or more squash!)
6 medium fresh sage leaves, sliced thin
Salt and ground black pepper
Instructions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
2. Line a rimmed baking sheet with aluminum foil.
3. Brush the oil on the foil and the cut sides of the squash.
4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
5. When the squash is almost done, melt the butter in a small skillet over medium heat.
6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
7. Remove the squash from the oven and turn cut-side up and season with salt and pepper.
8. Drizzle or brush with the sage butter sauce and serve immediately.